Serves 8 - 16

RECIPE INGREDIENTS

PESTO

1. ¼C        HomeiraStyle Blend No.75, Already mixed with olive oil (see Original Signature Recipe)
2. 3C        Beet Greens, Cut
3. 3C        Spinach, Cut
4. 3C        Arugula
5. 1C        Parsley, Stems Removed
6. 1C        Mint, Stems Removed
7. 1           Small Onion
8. 2T        Goat Cheese
9. 3T        Sliced Almonds, Toasted
10. 2T        Olive Oil 

PASTA

1. 1lb      Pappardelle Pasta or curly pasta
2. ¼C       Shallots, Finely Chopped
3. 2T        Olive Oil
4. 3T        Panko, Toasted
5. 1T        Lemon Zest
6. 2T        Lemon Juice, Freshly squeezed
7. 1C        Multi-Color Cherry Tomatoes, Halved
8. 2T        Almonds, Toasted - For Serving
9. 1C        Parmesan Cheese, Shaved  
10. Edible Flowers – Optional Garnish

KITCHEN ESSENTIALS

• Food processor

• Spider Spoon Strainer

• Colander

• Wok

DIRECTIONS

PESTO

1. Bring water to boil with salt in a large pot
2. Add beet greens, spinach, arugula, parsley, mint and onion
3. Boil for 30 -40 seconds
4. With spider spoon, remove greens from boiling water and immediately submerge them into ice cold water to maintain the bright green color, reserving the liquid in the pot
5. Let them cool down for a minute
6. Remove greens with spider spoon and place them in a colander to get rid of excess liquid
7. In food processor, process almonds, do not over process, set aside
8. Add Blend No.75, greens mixture and goat cheese and process while adding oil, set aside

PASTA

1. Bring reserved greens cooking liquid to a boil
2. Cook pasta al dente, Transfer and strain onto colander, keeping 1 cup of the  liquid
3. Add oil and shallots in wok and sauté until translucent
4. Add pesto, lemon zest and juice to shallot mixture and cook until aromatic, do not over cook
5. Add pasta to pesto mixture and cook until coated all over, adding seasoning to your taste
6. Plate pasta and top with almonds, cheese, tomatoes, flower and serve