Chef Elysia Vandenhurk of Three Farmers was on the Calgary Co-op Kitchen Theatre stage today and her Pesto Salad with Asparagus & Prosciutto was a huge hit.

pasta salad

Here’s the recipe

This Pesto Pasta Salad with Asparagus & Prosciutto is perfect served warm OR cold!

Pesto:

60g basil (approx. 2 large hand fulls)
½ cup toasted sunflower seeds or cashews
¼ cup Mary Jane hemp seeds (use in pesto or sprinkle over salad)
2 tbsp lemon juice
3 garlic cloves
½ cup parmesan cheese
¾ cup Three Farmers camelina oil

Toss basil, sunflower seeds, hemp seeds, lemon juice, garlic, and parmesan into a food processor and puree together. While processing, add the camelina oil slowly. Puree until well blended and smooth consistency.

Pasta Salad Ingredients:

4 cups cooked noodles (may use, rice, quinoa or couscous)
1 bunch green onions, sliced
1 cup cherry tomatoes, halved
12 slices prosciutto, chopped
12 asparagus, diced large

Bring a pot of water to a boil and cook your pasta, or grain, to desired doneness.  Strain, rinse in cold water to cool and toss 1-2 tbsp of camelina oil around it to ensure it doesn’t stick.

Heat 1tbsp of camelina oil in a pan on the stove.  Toss in the diced asparagus and chopped prosciutto in the pan and stir fry for approx. 3 min, or until nicely browned.  Ensure to keep a slight crunch to the asparagus and do not overcook.

Now add all the ingredients to the pasta and toss with ¼ cup of the pesto.  Mix until the pesto is evenly distributed.  Add more or less pesto if desired.  Season with salt and pepper.

Serves well warm or cold.

TIP:  If you find you have left over pesto, freeze it in ice cube trays for later use.