Easy batch recipes: Parsley pesto salad with seasonal vegetables

This recipe is for a homemade pesto. I made this when I was traveling and didn’t even have a blender, so it took a good amount of work. Luckily, you can blend these ingredients and have it done in a couple seconds. This is a bright and lemon-y pesto sauce that’s perfect for spring or summer. It also keeps well in the fridge.

This recipe is easily made vegan without the addition of the cheese.

Ingredients:

Serves 6-8
Prep time: 30 minutes Cook time: 30 minutes

• 1 lb. fusili or bowtie pasta 
• 2 lbs. button mushrooms, sliced
• 1 lb. asparagus, cut in small pieces
• 2 lbs. spinach
• 3 teaspoons, garlic, minced
• 1/2 cup cherry tomatoes
• 1/4 cup ricotta cheese (optional)

Parsley Pesto

• 2 large bunches parsley
• 3-5 cloves, garlic, minced
• 2 lemons, zested and juiced
• 2 teaspoons oregano
• 1/2 cup Parmesan, grated (optional)
• 1/4-1/2 cup olive oil

1. Mix all the ingredients for pesto. Chop by hand or pulse in a blender. Set aside.

2. Boil pasta. When slightly cool, mix pesto into pasta.

3. Saute vegetables in a large frying pan with a little garlic. Start with mushrooms, then asparagus, then spinach. Do them separately. Add the veggies to the pasta.

4. Serve pasta with chicken if desired. Top with cherry tomatoes and a dollop of ricotta cheese.