Name: Snap Pea and Kale Pasta Salad with Mint-Cilantro "Pesto"
Ingredients: 8 oz. pasta, such as fusilli, cooked and cooled; 2 tablespoons of fresh mint leaves; 1/2 cup of fresh cilantro leaves; 2 tablespoons almonds; 2 tablespoons sunflower seeds; 1 garlic clove; 1/4 cup of olive oil; Salt and pepper; 2 cups of kale, torn or chopped into bite-sized pieces; 1 cup of sugar snap peas, trimmed and cut in half

Description

This vibrant pasta salad is tossed with a zesty, herbaceous mint-cilantro pesto and loaded with fresh sugar snap peas and tender kale leaves.

Ingredients

Scale

8 oz. pasta, such as fusilli, cooked and cooled
2 tablespoons of fresh mint leaves
1/2 cup of fresh cilantro leaves
2 tablespoons almonds
2 tablespoons sunflower seeds
1 garlic clove
1/4 cup of olive oil
Salt and pepper
2 cups of kale, torn or chopped into bite-sized pieces
1 cup of sugar snap peas, trimmed and cut in half

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Instructions

Cook the pasta according to package directions. Drain and rinse with cold water to cool.
In a food processor, combine the fresh mint, fresh cilantro, almonds, sunflower seeds, garlic, olive oil, salt, and pepper. Process until a smooth pesto forms.
In a large bowl, toss the cooled pasta with the torn or chopped kale and halved sugar snap peas.
Pour the mint-cilantro pesto over the pasta salad and toss to coat. Season with extra salt and pepper to taste.
Serve chilled as a refreshing and nutritious side dish or main course. Enjoy!