Green Pasta Primavera

By Joelene

Ingredients

• 1/2 cup plus 3 Tbs. pine nuts
• 1/4 cup olive oil, divided
• 1 Tbs. lemon juice
• 8 cloves garlic, minced (3 Tbs.)
• 2 medium leeks, sliced (2 cups)
• 1 lb. broccoli raab, chopped
• 2 cups frozen peas, thawed
• 6 cups baby spinach
• 8 oz. farfalle pasta

Preparation

Step 1

1 | Toast pine nuts in skillet over low heat 5 minutes, or until golden, stirring frequently. Remove pan from heat. Blend 1/2 cup toasted pine nuts in food processor with 2 Tbs. oil, lemon juice, and 1 Tbs. water until smooth. Set aside remaining 3 Tbs. toasted pine nuts.

2 | Heat remaining 2 Tbs. oil in large skillet over medium heat. Add garlic, and sauté 1 to 2 minutes, or until golden. Stir in leeks, and season with salt, if desired. Sauté 5 minutes. Add broccoli raab, and cook 10 minutes, stirring occasionally. Add peas, and cook 2 minutes more. Stir in spinach, and remove from heat.

3 | Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/3 cup cooking water. Return pasta to pot; stir in sauce and reserved pasta cooking water. Fold in broccoli raab mixture. Serve topped with whole toasted pine nuts.