Pappardelle with Pesto No.75

Pappardelle with Pesto No.75


The combination of extra greens from your refrigerator with pinch of toasted almonds tossed with my Blend No.75 makes this most elegant pasta dish the most effortless, healthy and super delicious. The deep flavors will thrill your palate without guilt. It can be a delightful starter, a great entree with some protein or grand finale to your simple or multi-course dinner.

Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

Serves 8 - 16



  1. ¼C        HomeiraStyle Blend No.75, Already mixed with olive oil (see Original Signature Recipe)
  2. 3C        Beet Greens, Cut
  3. 3C        Spinach, Cut
  4. 3C        Arugula
  5. 1C        Parsley, Stems Removed
  6. 1C        Mint, Stems Removed
  7. 1           Small Onion
  8. 2T        Goat Cheese
  9. 3T        Sliced Almonds, Toasted
  10. 2T        Olive Oil 


  1. 1lb      Pappardelle Pasta or curly pasta
  2. ¼C       Shallots, Finely Chopped
  3. 2T        Olive Oil
  4. 3T        Panko, Toasted
  5. 1T        Lemon Zest
  6. 2T        Lemon Juice, Freshly squeezed
  7. 1C        Multi-Color Cherry Tomatoes, Halved
  8. 2T        Almonds, Toasted - For Serving
  9. 1C        Parmesan Cheese, Shaved  
  10. Edible Flowers – Optional Garnish


  • Food processor

  • Spider Spoon Strainer

  • Colander

  • Wok



  1. Bring water to boil with salt in a large pot
  2. Add beet greens, spinach, arugula, parsley, mint and onion
  3. Boil for 30 -40 seconds
  4. With spider spoon, remove greens from boiling water and immediately submerge them into ice cold water to maintain the bright green color, reserving the liquid in the pot
  5. Let them cool down for a minute
  6. Remove greens with spider spoon and place them in a colander to get rid of excess liquid
  7. In food processor, process almonds, do not over process, set aside
  8. Add Blend No.75, greens mixture and goat cheese and process while adding oil, set aside


  1. Bring reserved greens cooking liquid to a boil
  2. Cook pasta al dente, Transfer and strain onto colander, keeping 1 cup of the  liquid
  3. Add oil and shallots in wok and sauté until translucent
  4. Add pesto, lemon zest and juice to shallot mixture and cook until aromatic, do not over cook
  5. Add pasta to pesto mixture and cook until coated all over, adding seasoning to your taste
  6. Plate pasta and top with almonds, cheese, tomatoes, flower and serve


artSavor 75

Premium Herb & Spice artSavor


The bright flavors from the herb garden are some of the most intoxicating in my spice pantry, and blended together they offer up a heady bouquet that is ultimately versatile.


Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

Every Bag • Measured and Filled by Hand

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