Tonight I tried another clean eating recipe and this one was really yummy! It’s another Clean Eating Magazine recipe. It was absolutely delicious! Mike added in some sautéed mushrooms and love it as well! I even liked the wheat pasta, which to date I have hated. Enjoy!
1/2 packed cup fresh basil (with stems)
1/2 packed cup fresh mint (with stems)
1/4 cup toasted unsalted walnuts
3 tablespoons grated Parmesan cheese
1/4 teaspoons fresh ground black pepper, plus additional to taste
1 1/2 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
8 ounces whole-wheat farfalle
2 cups grape tomatoes, halved
9 ounces frozen artichoke hearts, thawed and quartered
Sea salt, to taste
Bring a large pot of water to a boil. Meanwhile, prepare pesto: To a food processor, add basil, mint, walnuts, Parmesan and 1/4 tsp pepper. Pulse until roughly chopped, five to seven times, scraping down bowl as needed. Add oil and lemon juice and process for 10 to 15 seconds or until a thick, slightly chunky pesto forms. (NOTE: Try to not process to a smooth paste, keep it slightly chunky.)
To boiling water, add pasta and cook al dente according to package directions. Before draining pasta, ladle about 1/2 cup cooking water into a heat-proof measuring cup and set aside. Return drained pasta to pot and add tomatoes, artichokes and pesto. Place on low heat and stir to combine. If more moisture is desired, add reserved pasta cooking water 1 tbsp at a time to achieve desired texture. Heat until vegetables are heated through, about 2 minutes. Season with salt and additional pepper.