Sorry the pic is a little dark
1. In a food processor add:
~2 cloves garlic
~1 large bunch of fresh basil leaves
~1/4 cup sun dried tomatoes, oil packed
~1/4 cup hemp seeds (this added almost nothing to the dish so next time I am going to try pine nuts)
~1 Tbsp lemon juice
~1 pinch sea salt
~1/2 cup vegetable broth
Blend this up and then set aside.
2. Cook any great gluten free pasta (or a wheat pasta if you like) according to package directions. I used a fettuccine this time. When it is done just drain and set aside.
3. While the pasta is cooking in a large saute pan add:
~3 leeks round sliced
~4 cloves garlic minced
~1 can green beans (my asparagus is done for the year and I had a can of green beans so I used that instead)
~ 1 cup fresh or frozen peas
~1 cup vegetable broth
~ pinch of pepper
Start this just simmering, stir frequently, and make sure it does not cook dry, I added about 1/2 cup vegetable broth at a time and used a total of 2 cups.
Once the vegetables are tender, this only takes about 15 minutes, add in the mix from the food processor, stir and cook an additional 2 minutes to heat through. Serve over the pasta.
Again, we loved this dish.