SPRING PESTO PASTA
MAKES: 4-6 SERVINGS
TOTAL TIME: 30 MINUTES
1 pound rigatoni pasta (or other preferred shape)
1/4 cup toasted pine nuts
1/4 cup toasted walnuts
3 cloves garlic
6 cups packed fresh basil leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 1/2 cups extra-virgin olive oil
1 cup grated Parmesan cheese, plus more for garnish
1 cup frozen or fresh peas
1 lemon, cut into wedges
1. Cook pasta according to package directions; drain and set aside.
2. While pasta is cooking, combine pine nuts, walnuts, garlic, basil, salt, pepper and olive oil in a food processor; blend until a smooth paste forms. Stir in Parmesan cheese.
3. Toss hot pasta with pesto and add peas (or substituted vegetable), stirring to coat.
4. Serve pasta among bowls. Top with more cheese and a squeeze of fresh lemon juice.
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