A Springtime Pesto Recipe
Has the windy weather left you considering the ideal meal for a candlelight dinner?
If so, we have a super simple recipe that’s tasty and full of nutritious foods we love: organic arugula, garlic, and lemon, plus it makes use of our incredibly high quality whole wheat organic penne pasta.
The regular version of this recipe calls for a food processor / blender. But if you don’t have power, that’s not an option. So what can you do? Take out that old pestle and mortar you never use! Yes, it’s a bit of work, but you’ll work up some body heat to keep warm! ;)
(Also, you’ll need at least a gas stove. If it’s electric, this won’t work either.)
Serves 4-6. Prep time: 25 minutes.
- 4 cups lightly packed arugula
- ½ cup lightly packed fresh
- parsley leaves
- 1 clove garlic
- 1⁄3 cup shredded Parmesan cheese
- ¼ cup frozen peas, thawed
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- 3 tablespoons olive oil
- ½ teaspoon lemon zest
- 1 pound whole wheat penne pasta
Process the arugula, parsley, garlic, Parmesan and peas in a food processor until they form a smooth paste, stopping to scrape down the sides of the bowl twice. Add the lemon juice, salt and olive oil and process, scraping down as needed, to make a smooth, creamy pesto.
Place the pesto in a bowl, and stir in the lemon zest.
Cook the pasta according to package directions; drain and toss with the pesto. Serve with additional Parmesan cheese, and freshly-ground black pepper to taste.
- Olive oil
- Whole wheat penne pasta
Spread this light, fresh pesto on a prepared pizza crust and top with goat cheese before baking or broiling, and cut in small triangles for a seasonal appetizer. Add halved cherry tomatoes and snips of fresh herbs or garlic scapes if you like.
Nutritional information per serving
- 340 calories
- 10 g. fat
- 5 mg. cholesterol
- 290 mg. sodium
- 290 g. carbohydrate
- 9 g. fiber
- 13 g. protein
The nutritional values and information provided are approximation. Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.