I love pesto but I make mine without nuts because of my family allergies.
I make a large batch then freeze it in small six ounce containers.
I found a container in the freezer and decided to use it because I usually save it for special occasions. I have to admit that I am a hoarder.
One pound of gemelli pasta
One cup pasta water
8 tablespoons olive oil
6 cloves minced garlic
One diced onion
1 cup peas
20 asparagus
3 big handfuls baby spinach
2 big handfuls baby arugula
6 to 8 ounces pesto
2 boullion cubes
salt to taste
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes.
12 basil leaves
Plenty of good Parmesan grated cheese
Boil the asparagus in the pasta water pot for 4 to 5 minutes
Take out and set aside then cut into one inch pieces
Cook the pasta according to the package directions
Save one cup of the pasta water
Drain the pasta
Set aside
Heat the oil
Add the garlic and onion and cook on medium high for 3 minutes
Add the peas and mix with the garlic and onions
Add the spinach, garlic powder and arugula mix well
Add the pesto and mix well
Add the pasta
Mix water with the boullion cubes
Add to the pasta
Mix well
Top with the asparagus and fresh basil
Sprinkle with red pepper flakes and lots of cheese.
This is great hot or room temperature
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