My favorite pesto pasta dish!

We make this at least weekly in my house, my husband (the meat eater) eats this like it's going out of style!  This is a super quick and easy meal that makes great leftovers.  Another plus, the pasta tastes excellent cold the next day!

5 Ingredient Pesto Recipe:

Prep and Cook Time for Pesto:  Maybe 5 minutes

Ingredients:

2 big handfuls of fresh basil leaves

1 cup of sunflower seeds (unsalted)

3 tbs of olive oil

3-6 garlic gloves (depending how garlicy you want it)

1 lemon

Method:

Put all into a blender/food processor except the lemon.  Put the juice of the lemon in the blender with the rest of the ingredients.

Add a little salt and pepper to taste

Blend away!

Add more olive oil if it's too dry, but it should be pasty

Pesto is done!

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Pesto Pasta Recipe:

Prep and Cook Time:  Not long!

Ingredients:

4 cups of uncooked spiral pasta

1 and 1/2 cans of green olives (chopped into halves)

1 little container of cherry tomatoes, halved

1 cup of frozen peas

All of your pesto that you just made (about 1 cup)

Method:

Cook pasta according to the bag's instructions

While the pasta is cooking drain your olives and halve them

Wash and halve your tomatoes

Drain cooked pasta

I like to take the pot that I used for the pasta and throw some hot water in there and throw the cup of peas in it to thaw them real quick

Combine pasta and pesto in a big bowl

When combined thoroughly, toss in the olives and drained peas

Then add in the tomatoes

Add salt and pepper to taste, more olive oil if desired

Link to original Pesto recipe:  http://www.thefreshexchangeblog.com/2012/06/just-5-pesto/

Link to original Pesto Pasta recipe:  http://www.simplyrecipes.com/recipes/pesto_pasta_salad/