Pesto
Serving size: 2
Time: 20 min
Ingredients:
Noodles: 2 servings of pasta (ravioli, cavatappi, penne, rigatoni, Foglie D'ulivo)
Pesto: 2 tbsp toasted pine nuts, 2 tbsp parmigiano reggiano, 1.5 tbsp pecorino, 1 tsp lemon juice, 1/4 cup olive oil, 1 grated garlic clove, handful of basil + spinach ~1 cup (any greens: broccoli, kale), ~1/4 tsp salt (to taste)
*can also just use 3-4 tbsp parmigiano reggiano instead of pecorino
Vegetables: minced garlic (1-2 cloves), onions, broccolini, zucchini, bell peppers, carrots, mushrooms
First make the pesto. Combine all ingredients into a food processor (or use a hand blender) and slowly add in the olive oil. You might not need all of It, or you may need a little extra depending on how many greens added. This recipe makes ~1/2 cup.
Boil your noodles.
*if adding mushrooms - high heat pan - let It heat up & add rinsed mushrooms.
Immediately add lemon juice & then olive oil. Wait until It chars.
Add 1 tbsp olive oil - changed to med/high heat.
Add onions, broccolini, carrots, zucchini, & bell pepper to the pan. Then add in minced garlic.
Once vegetables are sauteed, add in boiled noodles.
Add in all the pesto + red pepper flakes.
Add grated parmigiano & 1/4 cup pasta water.
Turn to high heat and cook until sauce thickens.
goes well with cherry tomatoes or sun dried tomatoes
