Ingredients
1 c. parsley leaves
1/2 c. mint leaves
13 c. walnut halves
2 tbsp. lemon juice
2 clove garlic
1/2 tsp. salt
1/4 tsp. Pepper
13 c. olive oil
1/4 c. water
1 lb. penne
1 bunch asparagus
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Heat large covered saucepot salted water to boiling on high. Meanwhile, make pesto: In food processor, pulse 1 cup packed parsley leaves; 1/2 cup packed mint leaves; 1/3 cup walnut halves; 2 tablespoons lemon juice; 2 cloves garlic, smashed; 1/2 teaspoon salt; and 1/4 teaspoon pepper until almost smooth. With motor running, slowly add 1/3 cup olive oil, then 1/4 cup water until smooth. Cook 1 pound penne as label directs, but 4 minutes before penne is done cooking, add asparagus. Then, 2 minutes before penne is done, add 2 cups frozen peas. Drain. Toss pasta mixture with pesto and 1/4 teaspoon salt. Top with 1/3 cup ricotta cheese.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Granite mortar for curry pastes, spice grinding, pesto
Traditional olive wood — authentic pesto Genovese, gentle grinding
Italian stone pine nuts — pesto alla Genovese, toasted garnish
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Granite mortar for curry pastes, spice grinding, pesto
Traditional olive wood — authentic pesto Genovese, gentle grinding
Italian stone pine nuts — pesto alla Genovese, toasted garnish