Spring ENVY™ apples and pesto farfalle | ENVY™ Apple Singapore

Name: Spring ENVY™ apples and pesto farfalle | ENVY™ Apple Singapore
Ingredients: 1 bunch parsley, just the leaves; 1 cup toasted almonds; 1 cup shredded parmesan; ⅓ cup extra virgin olive oil; 2 tsp kosher salt; 2 T lemon juice; 30 turns of fresh cracked pepper; 1 lb farfalle pasta, cooked al dente (don’t overcook or will break apart when stirred with pesto); 2 ENVY™ apples, diced; 2 cups cooked peas (can use frozen peas that have been warmed); 1 bunch chives, thinly sliced; Block of parmesan and a peeler; 20 shrimp; 2 T canola oil; 1 ½ tsp kosher salt; 1 ½ tsp coarse pepper

envyapple.com

Ingredients 1 bunch parsley, just the leaves 1 cup toasted almonds 1 cup shredded parmesan ⅓ cup extra virgin olive oil 2 tsp kosher salt 2 T lemon juice 30 tur

View full recipe on envyapple.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at envyapple.com.

Share this recipe:

Ingredients

1 bunch parsley, just the leaves
1 cup toasted almonds
1 cup shredded parmesan
⅓ cup extra virgin olive oil
2 tsp kosher salt
2 T lemon juice
30 turns of fresh cracked pepper
1 lb farfalle pasta, cooked al dente (don’t overcook or will break apart when stirred with pesto)
2 ENVY™ apples, diced
2 cups cooked peas (can use frozen peas that have been warmed)
1 bunch chives, thinly sliced
Block of parmesan and a peeler
20 shrimp
2 T canola oil
1 ½ tsp kosher salt
1 ½ tsp coarse pepper