Six Color Fiocchetti with a Basil and Mint Pesto, Asparagus, and Peas

Six Color Fiocchetti with a Basil and Mint Pesto, Asparagus, and Peas 2 Servings

Ingredients

4.4 oz Six Color Fiocchetti or Substitue Penne

1 large bunch of basil

1 small bunch of mint

1 lemon, juiced and zested

5 oz 100% Italiano EVOO

¼ cup pine nuts, optional

1 cup asparagus, chopped into bite-sized pieces

¼ cup frozen peas

Sale Fino, to taste

4 oz cherry tomatoes, sliced in half  

Red pepper flakes, optional

Feta or Shaved Parmesan to garnish

Method

1.     Bring a pot of water to a boil

2.     For the pesto, place the basil, mint, lemon zest, lemon juice, pine nuts, and a large pinch of salt to a blender

3.     Slowly stream in the olive oil as the blender is running, adjust the consistency with more olive oil if needed

4.     Put the pasta into the boiling salted water and set an eight-minute timer

5.     When the timer goes off, add the asparagus and peas to the boiling water

6.     Allow to cook for another 2 minutes before straining

7.     Toss the pasta with the pesto and garnish with red pepper flakes, cherry tomatoes, and feta or parmesan

Method for pasta salad

1.     Follow steps 1-6

2.     Shock the pasta and vegetables in ice water

3.     Add a ¼ cup of mayo to the pesto

4.     Combine the pasta, vegetables, and pesto

5.     Garnish with cherry tomatoes, feta, and red pepper flakes