This is a very easy pesto pasta dish and the leftover pesto keeps nicely to spoon over vegetables, fish or chicken. Use all organic ingredients if possible and serve over pasta of your choice. Raw sunflower or pumpkin seeds are good substitutes for the pignolis (pine nuts) if needed.
2 cups of frozen peas
2 tablespoons pignolis, toasted
2 1/2 cups baby spinach leaves (kale or arugula work great too)
4 tablespoons pesto, recipe follows
Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl of ice-cold water, and drain when fully cooled.
Toast pignolis, by placing them in a dry sauté pan and cook over medium heat for about 4 minutes, until evenly browned, tossing frequently.
Place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. In a separate bowl, add the pesto to the pasta and toss. Then combine all ingredients together and toss one more time. Enjoy your pesto pasta!
1/4 cup walnuts
1/4 cup pignolis
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan (optional)
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Copyright, 2001, Barefoot Contessa Parties
Photo credit: eatgoodforlife.com