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Spring Pesto Pasta Salad
Fresh herbs, artichoke, and mushrooms make a fresh and flavorful dressing for a Springtime pasta. Chopped almonds add a delicious crunch and zesty lemon really brightens it up.
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Ingredients
For the Pesto:
- 1/2 cup arugula
- 1/2 cup basil or cilantro
- 1/4 cup almonds
- 2 medium or 1 large clove garlic
- 1/2 cup extra virgin olive oil
- 1 tbsp lemon juice
- 2 tsp sea salt
- 1 tsp Tabasco hot sauce
For the Salad:
- 1/2 cup artichoke hearts, canned or fresh, quartered
- 1/2 cup of your favorite mushrooms or button mushroom, quartered
- 4 spears of asparagus chopped
- 1 cup of chopped leeks
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 cup fresh arugula
- 4 cups of cooked tortellini pasta with cheese or other cooked pasta like bowties or penne
- 2 tsp sea salt
- 1 tsp ground pepper
- 1/4 cup chopped almonds
Instructions
- Combine all pesto ingredients into a food processor or blender and blitz until all is minced and fully combined.
- Heat the oil in a shallow frying pan on medium-high heat. Once the oil is hot, reduce heat to medium and add the mushrooms, asparagus, leeks, and artichokes. Cook for about 5 minutes or until soft. add the lemon juice, salt, and pepper. Cook for another minute. remove from heat.
- In a large bowl. Add the cooked pasta, cooked veggies, pesto sauce, and fresh arugula. Mix until everything is fully combined and portion into serving bowls.
- Finish by sprinkling the chopped almonds over the top and serve.
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