fresh
start
pesto pasta salad mint lemonade
1 16-ounce package bowtie pasta
1 pint grape tomatoes halved
For the Pesto:
4 cups fresh basil
2-3 cloves garlic
Combine basil, oil, pine nuts, and garlic in a blender.
Blend until paste forms, stopping often to push down basil.
Add the cheese and salt; blend until smooth. Transfer
to a small bowl.
Bring the pasta to boil in large stockpot and cook according
to package instructions. Remove from heat and pour through
a strainer when cooked. Pour into a large mixing bowl. Add
grape tomatoes, pesto and combine. Serve warm or at room
temperature over a bed of greens. Yields four servings.
42 | YOUR HOME MAGAZINE
Pour filtered water in a large jar or pitcher. Add sugar
and freshly squeezed juice from the lemons. Start with
two lemons and then taste. Add more lemon juice if
desired. Stir until the sugar has dissolved.
Add the mint sprigs and lemon slices (from 1 lemon).
Cover pitcher with a lid or plastic wrap and place in
the refrigerator for at least two hours to allow the mint
to infuse with the lemonade.
Garnish and enjoy! Yields four servings.
⅓ cup pine nuts (¼ cup sunflower
seeds if you have a nut allergy)
½ teaspoon salt
¾ cup olive oil
¾ cup Parmesan cheese
4 cups water
3 tablespoons granulated sugar
3-4 lemons
6 mint sprigs
The new year is a time
to eat a little lighter
and fresher after the
indulgence of the
holidays. Here are three
great recipes that are
quick and delicious for
a quick weeknight meal
or outdoor gathering.