Arugula Pesto Pasta with Sautéed Spring Veggies

I love the brightness of this recipe with the fresh seasonal spring veggies and the lemon-y arugula pesto!

Instead of arugula, you can also try using the greens of your spring radishes! They will have a similar subtle pepper-y flavor

This recipe doesn’t include a protein, but it would be great with steak, chicken, seafood, tofu, etc

Feeds 2-4 people (depending on how hungry you are)

Ingredients:

Pesto

2 c. arugula

½ c. walnuts (can sub pine nuts, cashews, sunflower seeds, etc)

1 green garlic, minced (or sub 1 clove garlic)

¼ c. parmesan cheese, shredded

juice of one lemon

dash of salt and pepper

¼ c. high quality olive oil

Pasta:

1# penne, rotini, or whatever pasta you have on hand

½ # asparagus, chopped into 2 inch pieces

1 small bunch radishes, thinly sliced

1 small bunch spring turnips, thinly sliced

1 tsp. neutral oil

dash of salt and pepper

parmesan, for serving

Directions:

1. Make the pesto: in a food processor, add all pesto ingredients except for the olive oil and pulse until everything is pulverized. Then, with the processor on, slowly drizzle in the olive oil until everything is incorporated. Taste and add salt and pepper as needed. Set aside.

2. Get a large pot of salted water boiling on the stove over medium high heat. Add the pasta and cook according the package instructions. Strain, rinse with cold water and set aside.

3. In a medium saucepan, heat the oil over medium-low heat. Add the sliced radishes, turnips and asparagus. Sauté for 10-12 minutes, stirring every few minutes until veggies are softened and slightly browned. Sprinkle with salt and pepper.

4. In a medium bowl, toss the pasta with as much of the pesto as you’d like. Split into bowls and top with sautéed veggies. Enjoy with an extra sprinkle of parm and a squeeze of lemon juice.