Lemon-Basil-Fennel Pasta Salad

Lemon-Basil-Fennel Pasta Salad

Cook and Prep Time: 45 minutes

Serves: 4

You Need

  • 1 lb. Lentil Pasta
  • 15oz. can Chickpeas, rinsed and drained
  • 2 Bell Peppers, diced
  • 1 Red Onion, sliced
  • 6-8 cloves of Garlic, sliced
  • 1 Fennel Bulb, sliced
  • 1 pint Cherry Tomatoes, halved
  • 2-3 Carrots, shredded
  • Vegetable Stock of 1 t Extra Virgin Olive Oil, for sautéing
  • Salt & Pepper, to taste
  • ½ cup Fresh Basil, chopped

For the Sauce

  • 1 cup Cashews, soaked overnight
  • ½ – 1 cup Basil
  • 1 Lemon, juiced
  • ½ cup Fennel Fronds
  • 1-2 clove Garlic
  • Salt & Pepper to taste
  • 2 T Tahini
  • 1-2 T Water (if needed)

For Garnish

  • Lemon Wedges
  • Fresh Chopped Basil or Parsley
  • Red Chili Flakes
  • Sunflower Seeds

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.  Once the pasta is al dente, rinse under cold water to halt the cooking process.
  3. Make the sauce.  Combine all sauce ingredients in a blender, and pulse until smooth.
  4. Set a pan to medium heat.  Once hot, add the red onion, garlic, and bell pepper.  Sauté for 4-5 minutes, until the onion is translucent.
  5. Combine all the pasta salad ingredients in a large mixing bowl.  Pour of the dressing, and toss to combine.
  6. Serve with your desired garnishes.  Enjoy!

Arugula-Basil Pesto Stuffed Mushrooms

Pesto is one of my all-time favorite sauces. It is incredibly versatile, and can be used to make a variety of different sauces.

This version includes a combination of basil and arugula, which adds some natural spiciness to the sauce.

You can check out the YouTube video here!

Cook and Prep Time: 30 minutes

Serves: 20 mushrooms

You Need

  • 20 Button Mushrooms, stems removed (you can use any mushrooms you like, cook times may vary)

For the pesto:

  • 1 cup Basil, stems removed and roughly chopped
  • 2 cups Baby Arugula
  • 2 handfuls Pine Nuts, Almonds, or Walnuts
  • ½ Lemon, juiced
  • ½ cup Olive Oil
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat an oven to 350˚F.
  2. Add pesto ingredients to a blender, and pulse until smooth.
  3. Add mushrooms to your baking tray.  Place pesto onto the top of each of your mushrooms.
  4. Once the oven is hot, place the tray in the oven.  Cook mushrooms for 10-15 minutes, or until browned. 
  5. Remove mushrooms from the oven.  Top with fresh pesto if desired.  Enjoy!