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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.)

Nasturtium Pesto Pasta




 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
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
2

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

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories657
% Daily Value *
Total Fat 39g50%

Saturated Fat 13g65%
Cholesterol 41mg14%
Sodium 1045mg46%
Total Carbohydrate 46g17%

Dietary Fiber 2.4g9%
Protein 30g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.