Green Veg Pasta with Basil Walnut Pesto

Basil Walnut Pesto:

• 1 cup packed fresh basil leaves

• 1/2 cup toasted walnut halves

• 3 tbsp. olive oil

• 1/2 tsp. sea salt

Pasta:

• 12 oz. whole wheat fusilli pasta

• 1 1b. asparagus, chopped into 1 inch pieces

• 10 oz baby spinach leaves

• 2 small zucchini, quartered and sliced 1/4 inch thick

• grated parmesan cheese

• salt and pepper

• 8-10 basil leaves

Pesto: Mix all of the ingredients in a food processor till almost smooth. Adjust the season to taste

Pasta: Stir fry the green veggies with 1 tbsp. olive oil till al dente and golden brown over medium heat, about 5-8 minutes. Set aside. Meanwhile, bring a 6 quart pot full of water with a handful of salt. Bring to a boil, add the pasta and cook till package instructions, al dente, about 8-10 minutes. Drain and reserve 1 cup of the pasta cooking water. Add the pasta back into the pot. Add the pesto to the pasta and 1/4 cup of the pasta water at a time. Add only enough water to make the pasta a sauce like consistency. The pasta water is full of starch and flavor which will create a creamy pasta sauce with the pesto. Add some parmesan cheese, stir and season with salt and pepper. Portion into bowls and add more cheese and a few basil leaves for garnish. Serves 4

Pair with a Fruili Pino Grigio, a Chianti Classico or a Sauvignon Blanc.