Asparagus and Pea Pesto Pasta

Ingredients

For the Pesto

• 1/2 cup toasted pine nuts (or nut of choice)

• 2 tablespoons fresh lemon juice

• 1 small garlic clove

• 1/4 teaspoon sea salt

• freshly ground black pepper

• 2 cups organic basil leaves

• 1/4 cup cold pressed extra virgin olive oil, plus more for smoother pesto

• 1/4 cup freshly grated parmesan cheese, optional

Remaining Ingredients

• 1 lb of organic asparagus (tough ends trimmed)

• lemon zest

• 1 lb Organic Gemelli Pasta

• 1 1/2 cup organic frozen peas

• 1/2 cup fresh sunflower sprouts

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Make the pesto: In a food processor, combine the pine nuts, lemon juice, garlic, salt and pepper and pulse until well chopped.

Add the the basil and pulse until combined.

With the food processor running, drizzle in the olive oil and pulse until well combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.

In a large saucepan, bring 8 cups of water, seasoned with salt, to a boil. Have a large bowl of ice water ready next to it. Keep large saucepan available for next steps.

When the water comes to a rolling boil, add the prepared asparagus. Boil until tender, 3-4 minures (depending on thickness). Remove with thongs, or drain in colander and immediately transfer to the bowl of ice water for 1 minute to stop the cooking process. Drain and set aside.

Next, in a medium saucepan, bring 6 cups of water to a boil and cook gemelli pasta as instructed.

Once pasta is cooked as desired, drain in a colander and place drained pasta in the large saucepan. Turn on medium heat and add pesto, asparagus and frozen peas with the cooked pasta. Stir until well combined and peas heated through. Add 1 teaspoon of fresh lemon zest.

Serve in bowl and top with a handful of fresh sunflower sprouts, if desired.