Orecchiette & Portabellini Pesto Salad
Orecchiette & Portabellini Pesto Salad A unique short pasta dish with pesto, asparagus and edamame beans. For the pasta500 g orecchiette or similar short pasta1
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Ingredients
- 500 g orecchiette or similar short pasta
- 100 g asparagus
- 100 g edamame beans (shelled)
- 100 g fresh peas (shelled)
- 2 cups basil leaves (well packed)
- ¼ cup sunflower seeds, cashew nuts or pine nuts
- ½ cup/40g parmesan cheese (grated)
- 1 clove garlic (smashed)
- 2 tbsp lemon juice
- 1 lemon zest
- 125 ml olive oil
- 500 g portabellini mushrooms, (sliced)
- Salt
- pepper
- Fresh dill, for serving
- Pink peppercorns, for serving
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