A Quick Summer Pesto Penne Pasta

 

You are all going to say that the only thing I ever cook is pasta – haha! It’s actually not true (sort of lol)  but I do find it to be so easy and I’m all about the quick meals! Today I’m sharing a summer pesto dish adapted from Good Housekeeping with my favorite pasta – can you guess??! Yes, Kamut® is my absolute favorite – not only is it so yummy but it has 40% more protein and a ton of benefits that helps our digestive system, lowers cholesterol and balances our hormones! Now you can understand, why I hardly use any other pasta. Learn more here.

For this recipe you need fresh pesto and since I was able to find a locally made brand, I’ll be using that! I suggest you do the same or make the pesto the night before, otherwise it technically won’t be that “fast” of a meal.

Ingredients: 

• 1 c. parsley leaves
• ½ c. mint leaves
• ⅓ c. walnut halves
• 2 tbsp. lemon juice
• 2 clove garlic
• ½ tsp. salt
• ¼ tsp. pepper
• ⅓ c. olive oil
• ¼ c. water
• 1 lb. penne
• 1 bunch asparagus
• 2c frozen peas

Directions: 

1. Heat large covered saucepot salted water to boiling on high.
2. Meanwhile, make pesto: In food processor, pulse 1 cup packed parsley leaves; 1/2 cup packed mint leaves; 1/3 cup walnut halves; 2 tablespoons lemon juice; 2 cloves garlic, smashed; 1/2 teaspoon salt; and 1/4 teaspoon pepper until almost smooth. With motor running, slowly add 1/3 cup olive oil, then 1/4 cup water until smooth.
3. Cook 1 pound penne as label directs, but 4 minutes before penne is done cooking, add asparagus. Then, 2 minutes before penne is done, add 2 cups frozen peas. Drain.
4. Toss pasta mixture with pesto and 1/4 teaspoon salt.