Nasturtium Pesto Pasta
If you’re a gardener, you might already grow a patch of cheery nasturtiums and use the peppery flowers to add snap to salads. But did you know that the leaves—even the big, extra-spicy ones—make an excellent pesto for pasta? Like many fiery greens, they mellow when they hit heat. (But do tuck in a few raw leaves just before serving the pasta to keep things exciting.)
How to Make It
Step 1
1
In a food processor, whirl pistachios and garlic until chopped. Add the large nasturtium leaves and stems, olive oil, parmesan, and salt and pulse until coarsely puréed.
Step 2
2
Toss pesto with pasta. Just before serving, fold in the small nasturtium leaves and top with nasturtium flowers.
Ingredients
2 tablespoons roasted salted pistachios
1 small garlic clove
2 cups packed large nasturtium leaves and tender stems, plus 1 cup packed small leaves, and a few nasturtium flowers
6 tablespoons extra-virgin olive oil
1/2 cup freshly shredded parmesan cheese
Pinch kosher salt
8 ounces dried orecchiette pasta, cooked according to package directions
Directions
Step 1
1
In a food processor, whirl pistachios and garlic until chopped. Add the large nasturtium leaves and stems, olive oil, parmesan, and salt and pulse until coarsely puréed.
Step 2
2
Toss pesto with pasta. Just before serving, fold in the small nasturtium leaves and top with nasturtium flowers.
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