Ingredients:
1# package pasta (I used brown rice fusilli)
2 cups loosely packed baby arugula leaves
1 cup fresh or frozen peas, thawed
For the pesto:
1 cup packed arugula + mustard microgreens
1/2 cup fresh or frozen peas, thawed
1/2 cup basil or basil microgreens
4 cloves garlic
2 Tbsp freshly grated Parmesan cheese
1 1/2 Tbsp lemon juice
1 tsp. sea salt
1/2 tsp. black pepper
3 Tbsp olive oil
Directions:
1) In a large pot, heat water until boiling. Add the pasta and cook for approximately 5 minutes. Add the peas (only if frozen; otherwise add them later in step 3) and cook for an additional 5-6 minutes, or until the pasta is tender. Drain and set aside.
2) In your blender or food processor, add arugula + mustard microgreens, peas, basil, garlic, parmesan cheese, lemon juice and salt/pepper and pulse until finely chopped. Then with the motor still running, add olive oil in a slow stream until emulsified and creamy.
3) In a large bowl, toss together warm pasta with pesto, arugula and peas. Season with cracked pepper and basil microgreens, serve and enjoy!
