Jun 24, 20201 min
Updated: Mar 12, 2021
With my family's gardens and our small share from a local farm, we had sooooo much produce to use up and this recipe is the perfect way to do that!
A creamy, garlic-y, fresh pesto perfect hot or cold for a summer pasta dinner!
Ingredients:
For the Pesto:
2 cups basil
1/2 cup parsley
1/2 cup kale
1/2 cup chopped garlic scapes
1/4 cup toasted pine nuts (or sub walnuts)
1/2 lemon's juice
3 tbsp plain garlic hummus
2 tbsp nutritional yeast
2 tbsp olive oil
water to thin if needed
For the Pasta:
1 box of Whole Wheat Penne
2 cups chopped asparagus (1 inch long)
3/4 cup fresh or frozen corn
1 cup chopped cherry tomatoes, we were out :(
1/2 cup chopped garlic scapes (small- 1 cm)
1/2 large yellow onion sliced
Directions:
Toast pine nuts on stove top on medium to low heat (do not walk away they will burn!)
Pulse basil, parsley, kale, scapes, & pine nuts in food processor until well combined/ small pieces
Add lemon juice, hummus, nutritional yeast, and olive oil (scrape down sides) then blend
Add water during blending if needed and season with salt & pepper to taste
Boil water for pasta and cook according to instructions
Saute all ingredients for the pasta in medium sauce pan, adding tomatoes about 5 minutes in (I water saute but if you would like to use EVOO feel free)
Once veggies are cooked through (onions are lightly caramelized) transfer to large bowl with pesto and pasta
Add large handful of arugula and stir to combine everything! I like to add some toasted nuts on top and a few fresh cherry tomatoes here
Serve hot or cold, enjoy!