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.
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.
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
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.
Pairs well with Lemonade or Iced Mint Tea.
So tell me, what do you like to do with your pesto??