This spring pasta dish is a keeper!🌸
Hi friends, it’s Vegetarian Times instructor @nutritionsara here to share with you my favorite spring pesto!
4 cups lightly packed basil
1 cup walnuts
1/2 cup extra virgin olive oil
Juice of one lemon
1 garlic clove, minced
Salt & Pepper to taste
Place all ingredients in a food processor and pulse until smooth. Season to taste with additional salt & pepper.
Toss pesto with cooked pasta, roasted asparagus, cooked spring peas, chickpeas and diced red onion. Mix to combine and serve.
Do you have a favorite spring dinner? Please leave a message below! I would love to hear from you 😊
“Soft heart.” Trying out mossery sketchbook and I pretty like it. I need to buy a new pen though the ink is finishing sadly. Also I’ve been feeling nauseous the whole day so just drawing from bed. What kind of flowers do you guys like? 🌸 @mosseryco