Pesto Pasta Salad with Asparagus & Prosciutto

This Pesto Pasta Salad with Asparagus & Prosciutto is perfect served warm OR cold! Pesto: 60g basil (approx. 2 large hand fulls) ½ cup toasted sunflower seeds or cashews ¼ cup Mary Jane hemp seeds (use in pesto or sprinkle over salad) 2 tbsp lemon juice 3 garlic cloves ½ cup parmesan cheese ¾ cup Three Farmers camelina oil Toss basil, sunflower seeds, hemp seeds, lemon juice, garlic, and parmesan into a food processor and puree together. While processing, add the camelina oil slowly. Puree until well blended and smooth consistency. Pasta Salad Ingredients: 4 cups cooked noodles (may use, rice, quinoa or couscous) 1 bunch green onions, sliced 1 cup cherry tomatoes, halved 12 slices prosciutto, chopped 12 asparagus, diced large Bring a pot of water to a boil and cook your pasta, or grain, to desired doneness. Strain, rinse in cold water to cool and toss 1-2 tbsp of camelina oil around it to ensure it doesn’t stick. Heat 1tbsp of camelina oil in a pan on the stove. Toss in the diced asparagus and chopped prosciutto in the pan and stir fry for approx. 3 min, or until nicely browned. Ensure to keep a slight crunch to the asparagus and do not overcook. Now add all the ingredients to the pasta and toss with ¼ cup of the pesto. Mix until the pesto is evenly distributed. Add more or less pesto if desired. Season with salt and pepper. Serves well warm or cold. TIP: If you find you have left over pesto, freeze it in ice cube trays for later use.

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