Lemon Pesto Pasta with Peas, Spinach and Asiago

Lemon Pesto Pasta with Peas, Spinach and Asiago

I’m watching Ever After as I work on this post. See?

Photo editing is fun. But photo editing whilst watching the beautiful Drew Barrymore play a strong-minded, philosophical, introspective Cinderella in a period piece set in France? WAY fun.

The library scene. And the scene when she shows up in that sparkling, white gown with the translucent butterfly wings? I die. And then… oh gosh, just go & watch.

So… back to pasta. And pesto.

Lemon Pesto Pasta with Peas, Spinach and Asiago | Pumpkin Honey

I promised a pesto recipe! And here it is!

It’s a versatile recipe so make it your own.

You could substitute goat’s cheese & the veggies of your choice. Kale would be an excellent substitute.

Lemon Pesto Pasta with Peas, Spinach and Asiago | Pumpkin Honey

Lemon Pesto Pasta with Peas, Spinach and Asiago | Pumpkin Honey

This pasta was yummmmy.
The lemon gives it a WHAM of brightness.
The peas add little POPs of sweetness.
And the cheese provides a savory KAPOW of saltiness.
So basically what I’m saying is this pesto pasta is the equivalent of a comic book superhero.

Lemon Pesto Pasta with Peas, Spinach and Asiago | Pumpkin Honey

Lemon Pesto Pasta with Peas, Spinach, and Asiago

1 Pound Fusilli Pasta
1 Cup Garlic Scape Basil Pesto (or to taste)
1 Cup Peas, fresh or frozen
1 Cup Cooked Spinach
1/2 Cup Grated & Sliced Asiago Cheese
2 Tablespoons Toasted Pine Nuts
Zest of 1 Lemon
Juice of 1/2 to 1 Lemon, according to taste

Bring a large pot of water to a boil. Add the pasta, a dash of salt, & a drizzle of olive oil to the boiling water. Cook pasta according to directions. Add the peas 3 minutes before pasta is finished. If the spinach is frozen, add to the boiling water 1 minute before pasta is finished. Strain the pasta & peas and return to hot pot.

 Add pesto, grated cheese, lemon zest, and lemon juice. Stir thoroughly to coat all of the pasta. I like to do a stir/toss combo.

Stir spinach in now if freshly cooked. Top with pine nuts.

Eat by the heaping spoonful.

Lemon Pesto Pasta with Peas, Spinach and Asiago | Pumpkin Honey

Pairs well with Lemonade or Iced Mint Tea.

So tell me, what do you like to do with your pesto??

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Homemade Egg-Free Pasta

Left to his own devices, Stephen feeds himself about once a day. Okay, okay, maybe twice. And he’s taking 18 credits, won’t buy plastic, eats a vegan diet, and isn’t a microwave-meal kind of guy. I still harp on him all the time to eat more so he ends up spending extra money on delivery items like THE BEST PIZZA EVER – Corrinado’s Vegan Salad Pizza. Or falafel pita sandwiches from Pita Cabana.

So… even though we make many things from scratch, I encourage him to buy snacks like applesauce & essentials to make quick meals like Muir Glen pasta sauce. Yeah, well that worked up until the time he decided to eliminate as much single-use plastic from his life as possible. Bye-bye pre-made pasta. Curse you for either coming in a plastic bag or cardboard box with a plastic “window.” Just had to go & turn one of the easiest meals ever into one of the most difficult. Okay, it’s not that hard to make homemade noodles. Unless you’re a perfectionist who wants them to be less like dumplings or more like store-bought pasta. Me.

I know the color of the pasta sauce would have popped & looked much better in a white bowl but we’re also the kind of people who re-use the bowl in which we made the dough.

For the sauce, I used Muir Glen’s Fire Roasted Tomato Sauce, roasted some red bell peppers & added them. Then sliced up some black olives to mix in. Plus a bit of Zinfandel for that extra punch of flavor & a splash of olive oil. The noodles turned out pretty perfect. This whole meal was delicious. And I believe (after internet research) you can make the noodles ahead of time and either dry them out or freeze them. So it could, once again, be one of the easiest (and tastiest!) meals ever.

Homemade Pasta

Serves 2 to 4 depending on your apetite.

  • 2 Cups AP Flour
  • 1/2 – 1 Tsp Salt
  • 1/2 Cup + 1 to 2 Tbsp Warm Water

In a large bowl, combine flour & salt. Add warm water & begin to mix with hands. The dough will be very heavy & a bit dry. Knead the daylights out of it for about 10 to 15 minutes. Let sit for about 20 minutes covered with a wet paper towel so the dough doesn’t dry out.

Flour a flat surface for rolling out the dough. Flour the top of the dough & roll with rolling pin until very thin. Or if you’re in your boyfriends apartment & he happens to own no rolling pins, but does happen to have 20+ empty wine bottles, use one of those.

I rolled half at a time. This dough is kind of a pain in the bum. I used all my strength to roll it out as thin as I could. About 2 – 3 millimeters.

With a very sharp knife cut the dough lengthwise into long noodles. The flour should keep them from sticking.

To cook, bring salted water to a boil, add a splash of olive oil to prevent sticking, and boil for 3 to 6 minutes.

They turned out quite perfect!