April Recipes

Asparagus Pesto Pasta    

    
Ingredients:
2 packed cups of basil
2 TBSP pine of nuts, pumpkin seeds, or walnuts
1 cup green peas
3-4 cloves garlic, peeled and chopped
2 tablespoons of fresh lemon juice
300g of whole grain pasta
6-8 stalks of green or white asparagus
Sea salt to taste

Instructions:
Bring the water to boil and add pasta, mix well, turn off the heat. Put asparagus in the pot with pasta and cover with the lid until it is ready to be mixed with sauce, approximately 15 minutes. It will be cooked.
Combine the basil, pine nuts, green peas, garlic, lemon juice, salt in a food processor and puree until smooth and creamy, adding some water if too thick.
Remove asparagus from the pot and set aside. Drain pasta, don’t rinse it, and immediately toss the cooked pasta with the pesto sauce.
Serve with asparagus on the side or cut asparagus into pieces and mix in with pasta.

Pineapple refreshing salad

4 cups of pineapple chunks
1 cup of fresh mint leaves, cut in strips
1 cup of pomegranate arils
Arrange everything in a big bowl, chill before serving for an hour.