A few weeks ago my Father-in-law emailed me a recipe that sounded so tasty! I used it as inspiration to create this light and delicious spring inspired pasta dish. It’s the perfect accompaniment to a picnic in the park or an outdoor BBQ. The fresh flavor of parsley along with the garlic is a delightful combination. If possible, I highly recommend making this pasta dish the night before and storing it in the fridge to allow the flavors to fully develop.
The Health Benefits of Parsley:
Parsley promotes healthy digestion, and may help prevent indigestion. Restaurants often include parsley as a garnish to freshen your breath, so save a sprig to chew on after your meal. Parsley is thought to be an anti-inflammatory, and can possibly help treat allergies, PMS and cramping. The chlorophyll, which is evident by the green color, helps rid your body of toxins. Parsley is also a good source of vitamins and minerals.
I hope you enjoy, my lovely friends!
Parsley promotes healthy digestion, and may help prevent indigestion. Restaurants often include parsley as a garnish to freshen your breath, so save a sprig to chew on after your meal. Parsley is thought to be an anti-inflammatory, and can possibly help treat allergies, PMS and cramping. The chlorophyll, which is evident by the green color, helps rid your body of toxins. Parsley is also a good source of vitamins and minerals.
I hope you enjoy, my lovely friends!
Spring Green Pasta Salad
Ingredients:
Parsley Pesto:
2 cloves garlic
2 cups packed parsley
½ cup extra virgin olive oil
3 Tbsp. nutritional yeast
¼ tsp. sea salt
¼ tsp. white pepper
Pasta:
500 g (17.6 oz.) Pasta, I used Organic gemelli pasta
1 ½ cup frozen peas
1 ladle of cooking water (for the pesto)
Directions:
In a food processor or high speed blender, add the garlic, parsley, olive oil, nutritional yeast, salt and pepper and blend to combine. Set aside.
Boil pasta according to package instructions until al dente (approximately 9 minutes).
When there is 5 minutes of cooking time left with the pasta, add the frozen peas.
Before straining pasta and peas, remove 1 ladle of cooking water and add it to the parsley pesto, stirring to combine.
Strain the pasta and peas, and then stir in the parsley pesto.
*Best if made the night before and stored in the fridge. Making it ahead of time allows the flavor of the parsley and garlic to really come through.
Parsley Pesto:
2 cloves garlic
2 cups packed parsley
½ cup extra virgin olive oil
3 Tbsp. nutritional yeast
¼ tsp. sea salt
¼ tsp. white pepper
Pasta:
500 g (17.6 oz.) Pasta, I used Organic gemelli pasta
1 ½ cup frozen peas
1 ladle of cooking water (for the pesto)
Directions:
In a food processor or high speed blender, add the garlic, parsley, olive oil, nutritional yeast, salt and pepper and blend to combine. Set aside.
Boil pasta according to package instructions until al dente (approximately 9 minutes).
When there is 5 minutes of cooking time left with the pasta, add the frozen peas.
Before straining pasta and peas, remove 1 ladle of cooking water and add it to the parsley pesto, stirring to combine.
Strain the pasta and peas, and then stir in the parsley pesto.
*Best if made the night before and stored in the fridge. Making it ahead of time allows the flavor of the parsley and garlic to really come through.
To Print, Email, or Text recipe click here.
With love, gratitude, and lots of green goodness,
Wendy Irene
With love, gratitude, and lots of green goodness,
Wendy Irene
