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Farfalle with Spring Pesto

Ingredients

  • 1 lemon, zested
  • 2 cloves garlic, roughly chopped
  • 1/3 cup parmesan cheese
  • 1 pound farfalle
  • 1 cup fresh mint leaves
  • 1/2 cup fresh parsley leaves
  • 1/2 cup fresh dill
  • 1/3 cup almonds
  • 1/2 cup extra virgin olive oil
  • sea salt and pepper, to taste

Directions

Prep: 1. Boil water for pasta. 2. Zest lemon. 3. Mince garlic. 4. Grate cheese. Make: 1. Cook pasta according to package instructions (when done, reserve a little cooking water, drain and return to pot). 2. Meanwhile, place the mint, parsley, dill, lemon zest and garlic in the food processor. Puree until well chopped. 3. Add almonds and puree until smooth. Drizzle in olive oil through the feed tube while pureeing. 4. Stir in the grated cheese by hand. Add salt and pepper to taste. 5. Mix the pesto in to the pasta, adding a little of the reserved cooking water to help the pesto coat the pasta if needed.

Goes great with these recipes

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