| Prep: 15 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 554 | 35g | 8g | 48g |
| sugars | fibre | protein | salt |
| 5g | 4g | 15g | 1.3g |
There’s something undeniably comforting and yet refreshingly inventive about the Mizuna Pesto and Fresh Tomato Pasta. Born and raised in the sunny valleys of California, bringing fresh ingredients together to create unique, yet heartwarming dishes has always been a passion of mine. Deep-rooted in this rich culinary culture, this simple, yet remarkably flavorful pasta dish perfectly embodies that passion.
The Fusion between Gourmet and Health
The ingredients used in Mizuna Pesto and Fresh Tomato Pasta come together to create a symphony of health and flavor. The wonderfully peppery mizuna leaves, a fantastic source of vitamins K, A and C, coupled with the lusciously tangy fresh tomatoes rich in Lycopene, have this recipe packed with healthful goodness. Add in the delicious extra virgin olive oil, lauded for its heart-friendly monounsaturated fats and antioxidants – you have a recipe that not only delicious but also contributes to your overall well-being and vitality.
Perfect for Every Occasion
Pair this pasta dish with a chilled glass of Sauvignon Blanc from our very own wine country and you’ve got an impressively elegant yet fuss-free meal ready in no time, perfect for anything from a laid-back family dinner, to entertaining guests on weekend gatherings or special occasions.
And if you ask me, the Mizuna Pesto and Fresh Tomato Pasta is a versatile number, pairing well with dishes like a light Greek salad, zesty bruschetta or even a simple roasted chicken. If you love playing with flavors as I do, this dish gives you plenty of room to explore.
Yes, it’s the kind of dish that I, as a gourmet guru, mom of three, and a home cook who love to keep things interesting but always nutritious stand by. I hope this special recipe brings the same joy and deliciousness to your table as it does to mine. Bon appetit!
What You’ll Need
- 1.5 cups packed mizuna leaves
- 1 cup packed fresh basil leaves
- 3/4 cup grated Parmesan cheese
- 1/2 cup toasted pine nuts
- 3 cloves garlic, peeled
- 3/4 cup olive oil
- 1 tablespoon fresh lemon juice
- Salt to taste
- 1 pound linguine pasta
- 2 cups chopped fresh tomatoes
- Extra grated Parmesan cheese for topping
Method
Step One
Start by washing the mizuna and basil leaves thoroughly. Once cleaned, place them in a food processor. Also add the garlic cloves and pine nuts into the processor.
Step Two
Pulse these ingredients together until they are coarsely chopped. Afterward, add the Parmesan cheese, fresh lemon juice, and salt to taste. As you continue to pulse, gradually add in the olive oil until the mixture is fully blended and has a smooth, pesto-like consistency.
Step Three
On the side, bring a large pot of salted water to a boil. Once boiling, add the linguine pasta and cook until it is al dente. This usually takes about 8 to 10 minutes.
Step Four
While the pasta is cooking, you can prep the tomatoes by chopping them into small, bite-sized pieces. Set aside.
Step Five
When the pasta is fully cooked, drain it and return to the pot. Add the pesto mixture to the pot and toss until all the pasta is evenly coated.
Step Six
Then, add in the chopped tomatoes, mixing them in gently. You can add extra Parmesan cheese on top if desired.
Step Seven
Serve the pasta while hot. Enjoy your freshly made Mizuna Pesto and Fresh Tomato Pasta with family and friends!
