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Lemon Pesto Pasta

We all love a good bowl of pasta. But for summer-time, forget the heavy sauces and creams. Instead, we have a light, flavorful pasta, sure to please! 7's Sarah French shows us what's cooking.

Lemon Pesto Pasta

Lemon Pesto:

-- 1/4 cup of basil
-- 1/4 cup of parsley
-- 1 lemon, juice and zest
-- 1/4 cup of parmesan cheese
-- 1/4 cup of olive oil
-- 1/4 cup of canola oil
-- salt and pepper

-- Mix all ingredients in a blender except for the oils, add oil at the end slowly.

-- 4 sun dried tomatoes, cut in half.
-- 4 asparagus cut in angle
-- 1 cup of cooked pasta (Gemelli)


-- Heat a small pan, medium heat, sauté asparagus, add sundried tomatoes, and cook for 2 minutes.
-- Heat pasta on pot of water, drain mix with pesto and rest of ingredients.