Locally Inspired Pea Pesto Pasta - Reel

Kailyn made fresh pasta dough by mixing blanched spinach from Pea’s On Earth, our fresh chicken eggs and flour. Once rested she ran it through the kitchen aid pasta maker to create rotini noodles.

The pesto was made by combining in following ingredients into the food processor, our pea shoot micro greens, red garlic, nasturtium infused vinegar, more local spinach, basil from Lacombe Fresh, nutritional yeast, sunflower seeds and cashews from The French Raw Chef. Finished with extra virgin olive oil, salt and pepper. Boiled the fresh noodles until they were al dente, then removed and quickly tossed with the pesto. 

Garnished with pan fried crispy turkey bacon from Four Whistle Farm, pea shoots tendrils and roasted grape tomatoes from S4 Greenhouse ltd. 

Served with an oven baked sourdough loaf from The Quarter Section smeared with homemade garlic, herb and calendula butter.

Stock up on many of these ingredients and products at the OSFM every Saturday from 8am-3pm. It’s our favourite place to grocery shop! What are you grabbing from your local market this weekend? 

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