
Ingredients
- 2 cups fresh basil leaves
- 1/4 cup parmesan (or substitute Beehive Cheese shredded blend)
- 1/4 cup toasted pine nuts
- 1/4 cup extra virgin olive oil
- 3 cloves roasted garlic
- fresh ground pepper
- salt
- ~
- 1 bunch asparagus - cut into 1" pieces
- 1 cup fresh spring peas
- 1 cup thinly sliced leeks
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- ~
- 1 lb orecchiette pasta (farfalle, penne, etc. are perfect substitutes)
- dry white wine (optional)
- lemon juice
- salt
- fresh ground pepper
Directions
- Make a simple pesto by processing basil, garlic, olive oil, and pine nuts in a food processor until coarsely chopped. Add cheese and pulse until desired consistency is reached. Salt and pepper to taste. Set aside.
- In a large dutch oven or wide stock pot, heat 2 tablespoons of oil. Add asparagus, peas, and leeks. Cook until crisp and tender - approximately 4-5 minutes. Add garlic and cook for approximately 1 more minute. Move vegetables to plate and set aside. Lightly wipe out pot.
- In the same dutch oven or pot, cook your pasta per the package instructions until al dente (typically 7-10 minutes). For an extra layer of flavor, you can substitute dry white wine for 25-40% of the total cooking liquid. Strain the pasta, reserving 1 cup of the cooking liquid.
- Gently mix cooked vegetables into the pasta. Fold in pesto as desired. Add up to 1 cup of the reserved pasta water to make final dish as saucy as desired. Finish with a light splash of lemon juice. Salt and pepper to taste.