Basil & Walnut Pesto with Brown Rice Pasta and Vegetables

If we owned a food truck, and we had one "speciality" that was always available, it would be this dish. Everyone loves it. It's easy, it's simple, it's fresh, it's delicious. This is the number one go-to meal in Amanda's house every week. 

 INGREDIENTS

•  1 lb brown rice pasta (or any other gluten free pasta option - we really like quinoa tricolored pasta!)
• 2 cups Brussel sprouts, quartered
•  2 cups asparagus or green beans, chopped to bite sized pieces
• 1 cup spinach leaves
• 1 cup cherry tomatoes (heirloom are our favorites!)
• 1 lemon, juiced
• red pepper flakes
• homemade walnut pesto sauce
• shredded, fresh parmesan cheese OR fresh mozzarella
• aged Balsamic vinegar

INSTRUCTIONS

1. Bring water to boil, and add pasta. Cook until desired tenderness and set aside.
2. In a large skillet, sauté the vegetables in olive oil, minus the spinach; add lemon juice and red pepper flakes for flavor. When vegetables are cooked, add in spinach to wilt. 
3. Add sautéed veggies to original pan that you cooked the pasta in and add the pasta back in.
4. Add in desired amount of pesto (to coat) and mix in shredded parmesan/mozzarella cheese. 
5. Serve with crusty sourdough (this is gluten free!) and top with the balsamic vinegar. 

 NOTES

For Homemade Walnut Pesto:

• 2-3 cups, packed, fresh basil
• 2/3 cup organic olive oil
• ½ cup chopped walnuts
• ½ cup fresh parmesan cheese, shredded
• 1 lemon, juiced
• 2 cloves of garlic, minced
• salt and pepper to taste

Add all ingredients in food processor, or blender. Mix until a paste is formed. Refrigerate or freeze (in “herb” cubes).