1 Box of Quinoa Spaghetti (or Brown Rice
2 cups fresh basil leaves, big stems discarded
2 cloves garlic
1 tablespoon pine nuts
1 tablespoon walnuts
½ cup extra virgin olive oil
Sea salt and pepper to taste
Juice of 1 lemon
½ cup of fresh shelled English Peas
½ cup of fresh morel mushrooms
1 pat of butter or 1 tsp. grapeseed oil
1 clove of garlic
Boil one large pot of water with sea salt and
cook spaghetti until tender, about 15 minutes. Drain pasta, set aside. Combine
basil, salt, garlic, nuts, lemon juice and olive oil in a good processor or blender.
While pasta is cooking, in a small pot boil
English peas until tender. Drain peas, set aside. Heat a flat pan, when hot add
butter or grapeseed oil and sliced clove of garlic. When garlic is brown, add
morels. Saute until tender. Season with sea salt.
Add pasta and pesto mixture to pot and put on
low heat. Mix pasta until thoroughly covered in sauce. Add peas and morels.
Allow the vegetables to cook with pasta for 5-10 minutes on low heat. Serve