Take-in Thursday ~ A Pesto variation

Happy Thursday Everyone,

We are excited to provide you with an alternative pesto recipe this week that involves more veggies than the original pesto we are accustomed to eating. This recipe is a great one and doesn't take too long to make either! Drew discovered it and we both agreed it was something worth sharing! We can thank Rachel Ray and Drew for this blog post!
Today's Recipe:

Asparagus and Pistachio Pesto with Penne PastaFrom Rachel Ray's 30-minute Meals
Total time: 25 minutes
Ingredients: 
1 pound thin asparagus
1/4 cup fresh mint leaves
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh tarragon leaves or 1/2 cup fresh basil leaves
1/4 cup grated Parmigiano-Reggiano
3 to 4 tablespoons toasted pistachios
1 clove garlic, grated or made into a paste
Juice of 1 lime or 1/2 lemon
1/3 to 1/2 cup Extraa-virgin olive oil
Salt and freshly ground pepper
1 pound whole wheat penne
1 cup fresh shelled peas or defrosted frozen organic peas
Shaved Parmigiano-Reggiano, for garnish

Directions:Trim the tough ends from the asparagus. Chop half of the asparagus and place it in a food processor. Add the mint, parsley, tarragon, cheese, pistachios, garlic and lime juice. Add the olive oil, (1/3 cup). Season with salt and pepper. Pulse until the pesto comes together. Place in a small container and store in the refrigerator if not using immediately.
Slice the other half of the asparagus spears on an angle into 1 1/2-inch pieces.
Bring a large pot of water to a boil for the pasta and season with salt. Cook the pasta for 5 minutes, then add the peas and chopped asparagus and cook 2 to 3 more minutes. Scoop out 1 cup of the cooking water and add it to a serving bowl with the pesto. Drain the pasta, peas and asparagus and add to the bowl. Toss 1 to 2 minutes to combine. Season with salt and pepper and garnish with the shaved cheese.

We hope you enjoy this recipe. Remember you can use the pesto recipe on its own and use the spread on sandwiches, in rice, as a marinade for proteins.... Be creative and have some fun with it!

Get Fit For it,
D & K