Ingredients:
Serves 4
» 1 lb penne pasta cooked tender to the bite,
» 1 bunch asparagus, blanched and cut into 1 in pieces
» 8 oz english peas, preferably fresh, may substitute frozen
» ½ pint baby tomatoes, yellow & red
» 2 tbsp EV olive oil
» 2 tsp fresh chopped garlic
» 2 cups cream
» 4 tbsp pesto
» 4 tbsp parmesan
» Sunflower Pesto
» 8 oz Fresh Basil
» 2 tbsp Fresh Chopped Garlic
» ¾ cup Sunflower seeds
» 1 ½ cup Olive Oil
» 1 ½ cup Parmesan
» ¼ cup Lemon Juice Fresh
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- Puree until smooth in food processor. *Sunflower seeds are great for people that have tree nut allergens.
Instructions:
- Heat pan medium, add olive oil and lightly cook garlic
- Add cream, vegetables, pasta, & pesto. Cook slowly
- until hot. Adjust seasoning with salt & pepper to your desire. Garnish with Parmesan
Photography By Joel Riner
