Pasta

My dear friend Zoey brought us some amazing produce from her farm the other day and I was super inspired to make a little summer pasta with the bounty.

As all good meals go, this one is quick and easy and can be highly customizable with whatever you have on hand.

Yum.

For The Pesto:

Any greens- about 3 to 4 c. - This time I used the gorgeous Chard from Zoey

Any nut - about 1/2 c.- I used pistachios.

Olive oil - about a 1/4 c. to start

Salt and pepper to taste.

And chili flake to taste, if you’re not cooking with toddlers in mind :)

For a hearty green like chard (or kale etc.) blanch in boiling water for about 2-3 minutes or until the leaves are soft, but sill hold a bright color. For a less hearty green like basil, skip this step. (If the greens you are using have a thick stem, remove that before blanching.)

Add all the ingredients to a blender or food processor and blend until smooth.

If it’s not blending well, just add more oil until you get the classic pesto consistency.

For the pasta:

Use the same water you used to blanch the greens and pick your fave pasta shape. Go all veg or add any protein of choice.

Super tasty, fast and delicious.

Enjoy!