PESTO
2 cups Utsalady Farm basil leaves, loosely packed
2 cloves garlic
2 Tbsp pine nuts, toasted
1 tsp lemon zest
1 Tbsp lemon juice
1/2 cup extra virgin olive oil
In food processor combine all ingredients except
olive oil. Pulse ingredients until almost smooth.
Slowly add olive oil until mixture forms desired
consistency. Season to taste with salt and pepper.
©2016 Haggen • 160329-10
PESTO pasta
1/4 lb Hempler’s pepper
1/3 cup pesto
bacon, cut into pieces
1 box bow tie pasta
Half bunch asparagus,
Parmesan cheese
cut into bite size pieces
1 cup cherry tomatoes,
cut in half
Cook bacon in frying pan. While bacon is cooking,
make pasta according to package directions.
When bacon is done, add sliced asparagus and stir
around for a couple of minutes.
In a large bowl, toss cooked pasta, bacon, asparagus,
tomatoes and pesto until the pesto coats everything.
Serve warm and garnish with Parmesan cheese.