Fundamentally Good

with Tomatoes, Asparagus, and Green Peas

Hello everyone! What a gorgeous Monday it is today here in Texas – I woke up feeling so refreshed and ready to take on today. Lately it seems that I’ve really been into healthier versions of comfort foods, so today I’ll be sharing a recipe right on trend!

For the Pesto:

• 3 cups fresh Sweet Basil (I picked mine from the garden)
• 1 cup Pine Nuts
• 1 1/2 tsp Salt
• Juice from 1 small Lemon
• 3 cloves Garlic
• 1/4 cup Olive Oil

In a food processor, combine all the ingredients except for the olive oil and pulse on high for one minute. Then add the olive oil and continue pulsing for another minute, or until desired consistency is reached.

For the Pasta:

• Flat pasta, such as Fettuccine or Linguine, cooked per package instructions
• 12 oz Cherry Tomatoes
• 1 lb Baby Asparagus
• 12 oz Green Peas

In a large skillet with a lid, add 1/2 inch of water to the bottom and heat over medium. Once steaming, add the asparagus, tomatoes, and peas and cover. Let steam for 10 minutes and then drain. Return to pan and toss in olive oil and salt and pepper.

To serve: Toss the pasta in the pesto mixture, coating thoroughly (as much as your heart desires). Add vegetables on top and freshly cracked pepper. Enjoy!