Ingredients

Measure

Whole wheat pasta (penne, elbows, farfalle, fusilli)

1 lb.

Walnuts, chopped

½ cup

Garlic, minced

1 ½ tsp.

Basil leaves, fresh

1 cup

Mint leaves, fresh (or dill, parsley)

½ cup

Olive oil

½ cup

Lemon juice, fresh

½ cup

Green peas

2 cups or one 12 oz frozen bag

Fresh baby spinach

3 cups or one 6-10 oz bag

Asparagus, 1” cuts

3 cups or 2 bunches

Reduced-fat cheese (mozzarella, feta, swiss, provolone, parmesan)

1 ½ cups

Salt & pepper

To taste

Method of Preparation

1. Cook the pasta to al dente according to directions on the box. Rinse in a colander under cold water until it has cooled, then set aside in a large bowl. Drizzle with a little olive oil and toss to keep it from sticking.
2. Bring a pot of water to a boil on the stovetop and add asparagus cuts and peas. Let them blanch for 2-3 minutes, or until just tender. Drain into a colander and rinse under cold water until cooled. Add to the bowl of pasta.
3. Chop spinach into roughly 1” pieces and add to bowl with pasta and other vegetables. 
4. In a food processor, combine the walnuts, garlic, basil, mint, olive oil, and lemon juice. Pulse until smooth and combined, then pour over bowl of pasta and vegetables. Toss to combine everything.
5. Optional: add cheese and toss to combine.
6. Taste, and then season with salt and pepper as needed.