Gluten-Free Pesto Penne Pasta and Vegetables

INGREDIENTS

• Gluten-free penne pasta

• Chopped asparagus

• Chopped kale

• Snap peas (cut in half)

• 1 clove garlic (minced)

• 2 tablespoons of olive oil

FOR PESTO:

• 2 cups of packed basil

• 4-5 drops of Lemon Vitality Essential Oil

• 3 cloves of garlic

• ½ cup of pine nuts

• ½ teaspoon salt

• ½ teaspoon pepper

• ½ cup of extra virgin olive oil

DIRECTIONS

To make the pesto, combine all ingredients except for the olive oil and essential oil in a food processor.

Pulse until finely chopped, then add in the olive oil and lemon essential oil.  Continue to pulse until fully combined.  

Set aside pesto and start the rest of the dish.

Cook gluten-free pasta as directed on the box.  

While pasta is cooking, heat olive oil on low in a frying pan.

Add in minced garlic and cook for about 2 minutes.  Turn up heat to medium and sauté kale for about 1-2 minutes with a couple drops of lemon essential oil before adding asparagus and snap peas.  

Sauté vegetables for about 8 minutes and remove from heat.

Once pasta is finished, drain and mix in with vegetables and pesto.  

Then serve and enjoy!