Parsley Pesto Rice And Bean Salad Food

PEA PESTO PASTA SALAD

Steps:

• Cook the pasta according to package instructions. Drain and add to a large bowl. Let cool.
• While the pasta is cooking, toast the pine nuts. Place them in a large saute pan over medium-low heat and cook, stirring constantly, until fragrant and golden, 3-4 minutes. Remove from heat and set aside.
• Zest the lemon. Reserve zest for garnish. Set the lemon and zest aside. (You'll top the finished pasta with the zest and use the juice for the pesto).
• Make the pesto. To the pitcher of a blender, add 1/3 cup of the toasted pine nuts, 1-1/2 cups peas, parsley, mint, garlic, 2 tablespoons lemon juice from the lemon you just zested, salt, and 1/3 cup olive oil. Puree until relatively smooth, adding more olive oil if necessary until the pesto is a saucy consistency. Taste and add additional salt and lemon juice if desired.
• Pour the pesto over the pasta that's already in the bowl. Add the remaining peas. Toss gently until the pasta is coated and the peas are distributed. Garnish with remaining pine nuts, lemon zest, and a few sprigs of parsley and mint if desired. Serve.
• Can be kept refrigerated in an airtight container for up to 48 hours.

PARSLEY PESTO

Steps:

• Turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl stop the machine and scrape down the bowl. Alternatively, mash with a generous pinch of salt in a mortar and pestle. Add the parsley and mint to the food processor (or to the mortar and pestle) and process until finely chopped or grind to a paste. With the machine running slowly add the olive oil and process until the mixture is smooth (or slowly work into the mixture using a mortar and pestle). Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.

PARSLEY PESTO RICE AND BEAN SALAD

Steps:

• Over medium heat, combine vegetable oil in pot with 1 teaspoon garlic and cook until garlic is fragrant and light brown (1 to 2 minutes). Add rice and stir until rice is coated in oil/garlic mixture. Add water, cover, wait until rice boils, then turn heat to low and cook until rice is completely cooked (about 20 minutes).
• Meanwhile, brown the chorizo in a frying pan, chopping it up with a spatula while browning, then drain on tray with paper towels. Heat 3 tablespoons of the extra virgin olive oil in a large frying pan over medium heat, add the onions and 2 teaspoons garlic, and cook until soft and fragrant, about 4 minutes. Add the beans, 4 teaspoons of lemon juice, salt, pepper, and cayenne. Cook until warmed through.
• In a blender or food processor, combine parsley, remaining lemon juice, remaining garlic, 1/4 teaspoon of salt, and blend until parsley is finely chopped. Stream in the remaining extra virgin olive oil while the blender/food processor is still on and blend until smooth. Add extra oil if the mixture appears too thick or is not blending properly.
• Place the rice in a large serving bowl, stir in chorizo and parsley pesto mixture, and top with extra chopped fresh parsley (optional).