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Get Your Greens Pesto Salad

Serves 4

This salad uses summer veggies but can also be made all year round; if you can’t find asparagus, use steamed broccoli instead. This makes a great side dish for a barbecue, or a main dish with some crusty bread and a tomato salad. Rosemary adds, "My four-year-old helps me make this by sampling the asparagus and pine nuts and stirring everything together when done."


  • 1 cup basil
  • 1 cup baby spinach
  • 1/4 cup pine nuts for pesto, plus 2 tablespoons extra for tossing
  • 1/2 cup parmesan cheese
  • 1/2 cup extra virgin olive oil (EVOO)
  • 1 pound whole wheat short shaped pasta, such as fusilli or penne
  • 1 bunch asparagus
  • 1/2 bag (10 ounce bag) frozen peas
  • 1/4 cup sundried tomatoes, sliced into strips
  • Salt and pepper to taste


  1. In a blender, chop basil, baby spinach, 1/4 cup of the pine nuts and parmesan cheese, adding the EVOO in a stream. Blend until the leaves are all chopped, but it doesn’t have to be too smooth. Set aside.
  2. Meanwhile, cook the pasta according to package directions for al dente. When pasta is done, drain and run cool water over pasta to cool down quickly. Add to large bowl.
  3. While pasta is cooking, cut asparagus into 1-inch pieces. Steam asparagus by adding 1/2-inch water to a small pot, tossing the asparagus pieces in and cooking for about 3-4 minutes. Drain when done.
  4. Add asparagus, baby peas and sundried tomatoes to pasta.
  5. Add pesto mixture to pasta and veggies and toss to thoroughly coat. Add additional pine nuts and salt and pepper to taste.