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

Published by cmangoff

View all posts by cmangoff