Ingredients
The following ingredients have 8 Servings
- 14.5 oz box of whole wheat pasta
- 1 tablespoon Extra Virgin Olive Oil
- 2 oz sundried tomatoes (julienne cut and packaged dry (I used Bella Sun Luci))
- 2 cups asparagus (snapped into 2” pieces)
- ½ cup pesto sauce (see recipe below – recipe makes 1 cup, use half)
- 3 cups arugula
- 1 oz Parmesan cheese (freshly grated)
- 2 cups packed fresh basil leaves
- ¼ cup pine nuts (pine nuts are delicious and traditional, but you can use other nuts such as walnuts or almonds if you like)
- 3 cloves garlic (minced)
- 1/3 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon water
- ¼ teaspoon nutmeg
- salt & pepper to taste
Instruction
- Pesto Directions:
- Place pine nuts in a dry skillet over medium-high heat and cook a few minutes until slightly browned, stirring occasionally. Place all ingredients into a food processor and process until a paste is formed. Yields about 1 cup.
