Farfalle with Asparagus, Snap Peas and Fresh Lemon Pesto

Fresh pesto is easy to make and can transform a very simple dish into something impressive.  Simply saute asparagus and snap peas and toss with farfalle and fresh pesto for a green, summery weeknight dish.  This dish is good both hot and cold, and is worth making more than you need so there are guaranteed leftovers.

     Pesto Ingredients
1 cup packed fresh basil
1 garlic clove
zest of 1 lemon
2 tablespoons lemon juice
1/4 cup toasted pine nuts (toast over medium/low heat for 4-5 minutes)
1/3 cup grated Parmesan cheese
1/3 cup olive oil  
1/2 tsp fresh cracked pepper 


     Pasta Ingredients
3-4 cups farfalle pasta
1 bunch asparagus, ends trimmed
2 cups snap peas
1 garlic clove
olive oil

1. For the pesto - combine the basil, garlic, lemon zest and juice, toasted pine nuts, Parmesan and pepper into a food processor and pulse for 30 seconds. With the machine off, scrape the edges. With the machine running, slowly drizzle the olive oil until incorporated, about 30 seconds. Taste and adjust as desired.

2. Boil water and start cooking the pasta.

3. Chop the asparagus into pieces slightly shorter in length than the snap peas. Remove the ends of the snap peas.

4. In a saute pan, add 2 tablespoons of olive oil and 1 sliced garlic clove. Add the garlic while the oil is cold and allow them to heat up together, this infuses the oil with the flavor of garlic. Bring to medium heat, add the snap peas and saute for 3 minutes, then add the asparagus and cook until al dente (meaning they still have a slight crunch).

5. Add the pesto to the pan with the vegetables and the pasta and toss until evenly coated. You may need to add some of the pasta water to loosen up the pesto so it can spread evenly.