Get Your Greens Pesto Salad
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
- 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.
- 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.
- 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.
- Add asparagus, baby peas and sundried tomatoes to pasta.
- Add pesto mixture to pasta and veggies and toss to thoroughly coat. Add additional pine nuts and salt and pepper to taste.