Nasturtium Pesto Pasta

Yields
Serves 2 to 4 (Makes 4 Cups)

Total Time
20 mins

If you’re a gardener, you might already grow a patch of cheery nasturtiums and use the peppery flowers to add snap to salads. But did you know that the leaves—even the big, extra-spicy ones—make an excellent pesto for pasta? Like many fiery greens, they mellow when they hit heat. (But do tuck in a few raw leaves just before serving the pasta to keep things exciting.)

2 tablespoons roasted salted pistachios

1 small garlic clove

2 cups packed large nasturtium leaves and tender stems, plus 1 cup packed small leaves, and a few nasturtium flowers

6 tablespoons extra-virgin olive oil

1/2 cup freshly shredded parmesan cheese

Pinch kosher salt

8 ounces dried orecchiette pasta, cooked according to package directions

Step 1

In a food processor, whirl pistachios and garlic until chopped. Add the large nasturtium leaves and stems, olive oil, parmesan, and salt and pulse until coarsely puréed.

Step 2

Toss pesto with pasta. Just before serving, fold in the small nasturtium leaves and top with nasturtium flowers.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 657Calories from Fat 352

% Daily Value *
Total Fat 39g60%

Saturated Fat 13g65%
Cholesterol 41mg14%
Sodium 1045mg44%
Total Carbohydrate 46g16%

Dietary Fiber 2.4g10%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Nasturtium Pesto Pasta