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Garden Folk Pasta & Homemade Pesto

A bowl of summertime joy inspired by the greenery that is abundant throughout the warmest months of the year.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine: American
Keyword: appetizer, greens, pasta, pesto pasta, summertime
Servings: 4 servings

Equipment

  • Large Pot for cooking pasta
  • colander for draining pasta
  • large skillet or sautee pan
  • blender or food processor
  • Cutting Board
  • sharp chef's knife
  • measuring cups & spoons
  • wooden spoons or spatula
  • servings bowls or plates

Ingredients

Homemade Pesto

  • 2 cups fresh basil leaves
  • ½ cup toasted pine nuts I used toasted pumpkin seeds and these are a delicious alternative
  • ½ lemon juiced
  • 2 cloves garlic
  • ¼ cup olive oil extra virgin
  • ¼ cup grated parmesan cheese OR nutritional yeast
  • sea salt & ground black pepper to taste

Pasta

  • 12 oz pasta of choice
  • 1 tbsp olive oil extra virgin
  • 1 leek thinly sliced, white parts only
  • 2 cloves garlic minced
  • 1 cup peas
  • 1 handful mixed greens
  • 2 tbsp fresh dill
  • ½ cup broth of choice
  • 2 tbsp butter
  • reserved pasta water
  • sea salt & black pepper to taste

Garnishing

  • burrata
  • additional toasted pine nuts and/or pumpkin seeds
  • microgreens I used micro broccoli
  • grated parmesan cheese OR nutritional yeast
  • red pepper flakes
  • olive oil extra virgin
  • home made pesto

Instructions

  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  • Heat olive oil in a large skillet over medium heat. Sauté the leek until softened, about 4–5 minutes. Add the garlic, half of the peas, mixed greens, dill, salt, and pepper. Cook until the greens have wilted.
  • Transfer the mixture to a blender along with the vegetable broth. Blend until smooth and creamy.
  • While the sauce cools slightly, combine the basil, toasted pine nuts, lemon juice, garlic, salt, pepper, olive oil, and parmesan (or nutritional yeast) in a food processor. Blend until smooth, adding a little more olive oil if needed.
  • Return the drained pasta to the pot. Stir in the green sauce, butter, remaining peas, and a splash of reserved pasta water until glossy and well coated.
  • Divide among bowls and top with dollops of pesto, torn burrata, toasted pine nuts, microgreens, parmesan or nutritional yeast, and a pinch of red pepper flakes.
  • Serve warm beneath the spring sunshine and enjoy.