Spring Pasta Salad with Fennel Frond and Radish Green Pesto

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

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

View the full recipe at The Joy of Eating →