Spring Pasta Salad with Fennel Frond and Radish Green Pesto

Prep time:

Cook time:

Total time:

Serves:

Don’t waste those leftover greens! Turn fennel fronds and radish greens into pesto for this spring inspired orzo pasta salad!

Ingredients

Pesto:
Fronds from 1 head fennel
Greens from 1 bunch of radishes
3/4 cup parmesan cheese
1/4 cup almonds, chopped
1 large garlic clove, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Pasta:
1 1/4 cups orzo pasta
1 lemon, sliced
1/2 bunch asparagus
1 cup chopped snow peas or snap peas
2 radishes, thinly sliced
2 handfuls watercress leaves
1 large scallion, thinly sliced

Instructions

View the full recipe at The Joy of Eating →