Nasturtium Pesto Pasta

Welcome to our #notjustagarnish series, where we showcase all the ways microgreens can be incorporated into the mainstay elements of meals!

Up today: Nasturtium! Nasturtium is a microgreen with a mild peppery taste and a mustard-like aroma. Nasturtium leaves are packed with nutrition, containing high levels of vitamin C, manganese, iron, flavonoids, and beta carotene. Nasturtium was used in traditional home medicine to improve the immune system, tackling sore throats, coughs, and colds, as well as bacterial and fungal infections.

Nasturtium leaves growing in strong at our farm in Rhode Island

Nasturtium adds a kick to any meal, so we added it to our home-made pesto for a fiery snap.

Nasturtium Pesto Pasta

Yields: 2 servings
Prep time: 20 minutes

Ingredients:
2 cups Nasturtium stems and leaves
1/8 cup roasted salted pistachios
1/4 cup roasted pine nuts
1 clove garlic
6 tablespoons olive oil
Pinch kosher salt
1/4 parmesan cheese (optional)

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Directions:

In a small food processor blend pistachios, pine nuts, and garlic until chopped. Add olive oil, salt, and nasturtiums, then blend again until smooth. Add parmesan if desired, and coarse again until the pesto is coarsely pureed.

Fold pesto into freshly-cooked pasta. Add toppings as desired - we recommend tomato and mozzarella!

Tried this recipe? Let us know! Comment below, or tag us on instagram and add the hashtag #notjustagarnish