Today is Wednesday - FOOD SHARE DAY! :) I am always eager to pick up the vegetables and to think of delicious new ways to prepare them. Each week there is a box of "EXTRA'S." I enjoy looking in the "extra" box because it is filled with herbs! Today I picked up some basil and marjoram. There were fava beans too but after last weeks FLOP, I am not ready to attempt them again.
When I saw the basil, I knew I wanted to try homemade pesto. I had a package of Spinach Spaghetti brown rice noodles. I also got some asparagus and some amazing looking spinach.
Like I said creative wheels were turning!!!
As you can tell I got carried away making the pesto sauce. More for next time!
3 asparagus spears, broken into pieces
3 cloves of Garlic
1/4 cup RAW cashews ( I didn't have pine nuts on hand)
1 TBSP RAW butter
Salt and Pepper
Package of spinach spaghetti brown rice noodles
5 asparagus spears
2 giant handfuls of fresh spinach
In a food processor add Basil, Garlic and Asparagus. Pulse until everything is chopped. Add Olive Oil and Salt and Pepper. I did not have enough Olive Oil so I added 1 TBSP RAW butter. Pulse a few times until everything is mix evenly. Finally add the RAW cashews. Pulse again. If you need to add more Olive Oil or Salt and Pepper, do so! Also, I would add some Parmesan cheese but I did not on hand.
Cook spinach spaghetti brown rice noodles according to package directions.
In a sauce pan wilt spinach in a little bit of Olive Oil or RAW butter. Add Asparagus and turn heat to low and cover. Add 2 TBSP of pesto onto the vegetables.
Once the noodles are done, run noodles under cold water. Then add the vegetables and pesto (amount is up to you!) and toss!