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Spring Pesto Pasta

Spring Pesto Pasta

Delightful!
Fresh Basil, Parsley, Garlic
Total Time15 Minutes
Yield :8-10 Servings

Ingredients

  • 1 bunch Fresh Basil, stems removed
  • ½ Bunch Parsley, stems removed
  • ½ cup Fine Grated Parmesan
  • ¼ cup Pine nuts
  • 1 lb Rotini Pasta
  • ½ cup Sun dried tomatoes, julienned
  • 4-5 Asparagus spears, chopped
  • ¼ cup Crumbled Feta Cheese
  • 3-4 tbsp Pesto Sauce
  • 1/3 Cup Olive Oil
  • 2 Cloves Garlic
  • 2+ tsp Salt

Celebrate the best of spring produce by making pesto! Its way easier than you think, and is extremely versatile!

Method

Combine all ingredients in a food processor, except 3/4 of the olive oil. Blend until smooth. Then while blending, slowly add in olive oil to make a smooth puree.

Add 1-2 tablespoons to freshly cooked pasta, along with your favorite vegetables. We’ve added sundried tomatoes and asparagus.

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About Post Author
Personal Chef services for Lake Tahoe & San Francisco Bay Area I love to eat, I love to cook, I love food. The best meals are prepared with good ingredients and good intention. I like to cook for people who enjoy food and great company.
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