Pesto Cream Sauce
Modern Table Lentil Rotini pasta
1 C packed with arugula
1/2 C pitted green olives
1/2 C fresh basil
1 C Pasta water
6 cloves sautéed garlic
1/2 C Pinot Grigio
4 oz capers + the juice
400 grams hearts of palm
1/2 C veggie broth +2-3 Tbs
1. Start by bringing a pot of salted water to a boil.
2. Saute the garlic in 2 Tbs of veggie broth, Pinot Grigio, season with salt and pepper.
3. To your blender add arugula, pitted green olives, capers, hearts of palm, veggie broth, fresh basil and sautéed garlic. Blend on high until smooth. Taste and adjust seasoning to your liking.
4. Drain your pasta and reserve 1 C to add to your sauce. Turn on your blender and slowly blend the water into the sauce. Taste and adjust seasoning to your liking. You may also add lemon juice to your liking.