Welcome to the Love and Lemons Cookbook Giveaway!

Leek and Lemon Pasta with Mint Pistachio Pesto -Vegan and GF from HeatherChristo.com

I am getting to pair up with Tastebook today to not only bring you an AMAZING, delicious, gorgeous recipe out of Jeannines new book The Love and Lemons Cookbook, but I also get to giveaway TEN of her books to YOU.

T-E-N books!!!!

Ahhhhh. I love giving you guys free stuff. Especially when it’s an amazing cookbook that you are going to love so much.

This entire book is plant based and covers produce “from apples to zucchini.” In my first flip through the book in which I marked about a million recipes to try, I fell in love with one recipe in particular, and I am so thankful that I decided to make it.

Leek and Lemon Pasta with Mint Pistachio Pesto -Vegan and GF from HeatherChristo.com

It is the Spring Leek and Lemon Pasta with Mint Pistachio Pesto, and it is magnificent. It’s elegant and sophisticated in the layers of flavor and ingredients and the end product is not only totally delicious but really so pretty. I would and will absolutely make this for a dinner party.

Leek and Lemon Pasta with Mint Pistachio Pesto -Vegan and GF from HeatherChristo.com

If you follow me on snapchat, I made the entire recipe on snap, but I forgot to film the part where I was shoveling it into my mouth by the overloaded forkful. Because…. That would have just been awkward. But I attached the video of the cooking part here.

Leek and lemon pastaLeek and Lemon Pasta with Mint Pistachio Pesto -Vegan and GF from HeatherChristo.com

OKAY> If you want to win a copy of The Love and Lemons Cookbook, just tell me what your favorite way to use a lemon is in the comments below! That’s all- just a comment! I will randomly choose the 10 winners on Monday morning, May 9th at 9am PT and email those people (so use a valid email address!!!! and announce them on the blog and facebook. Sound good? (US residents only please!) GOOD LUCK!

Onto the recipe! (I tweaked a few things to suite my allergies and what was going on in my kitchen (like extra peas and a radish fetish!!) but the exact original is in the book which you have got to get!

Spring Leek and Lemon Pasta with Mint Pistachio Pesto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mint Pesto:
  • 1 cup cooked green peas
  • ½ cup pistachios
  • 1 cup mint
  • 1 clove garlic
  • 2 tablespoons fresg lemon juice
  • ¼ cup olive oil
  • kosher salt
  • Pasta:
  • 1 pound gluten free pasta
  • 1 tablespoons olive oil
  • 2 medium leeks, thinly sliced
  • 1 bunch radishes, cleaned, trimmed and sliced in half
  • ½ cup chickpeas, drained and rinsed
  • ½ cup cooked peas
  • 1 garlic clove, minced
  • 3 cups baby kale or spinach
  • juice and zest of one lemon
  • ½ cup fresh basil leaves, finely chopped
  • ¼-1/2 teaspoon red pepper flakes
  • kosher salt
  • (I garnished with extra lemon zest, chopped toasted pistachios and chive blossoms)
Instructions
  1. For the mint pesto:
  2. Combine all of the ingredients in the bowl of a food processor and puree on high until smooth. Season to taste with kosher salt and set aside.
  3. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook it to a minute short of al dente, reserving about ½ cup of pasta water.
  4. While the pasta is cooking, heat a large sauté pan over medium-high heat. Add the olive oil and the leeks and sauté for 1 minute, softening the leeks. Add the radishes and cook for another minute. Add the chickpeas, peas, garlic and greens and lemon juice and stir, cooking for 1 minute until the greens have wilted. Add the pasta and enough of the water to make the sauce loose and toss the pasta with the water and the vegetables until the pasta is al dente and everything is well combined.
  5. Remove the pasta from the heat and stir in the pesto, lemon zest, basil and red pepper until well combined. Season to taste with the kosher salt. Serve hot!

 

Print Recipe  

Welcome to the Love and Lemons Cookbook Giveaway!

Leek and Lemon Pasta with Mint Pistachio Pesto -Vegan and GF from HeatherChristo.com

I am getting to pair up with Tastebook today to not only bring you an AMAZING, delicious, gorgeous recipe out of Jeannines new book The Love and Lemons Cookbook, but I also get to giveaway TEN of her books to YOU.

T-E-N books!!!!

Ahhhhh. I love giving you guys free stuff. Especially when it’s an amazing cookbook that you are going to love so much.

This entire book is plant based and covers produce “from apples to zucchini.” In my first flip through the book in which I marked about a million recipes to try, I fell in love with one recipe in particular, and I am so thankful that I decided to make it.

Leek and Lemon Pasta with Mint Pistachio Pesto -Vegan and GF from HeatherChristo.com

It is the Spring Leek and Lemon Pasta with Mint Pistachio Pesto, and it is magnificent. It’s elegant and sophisticated in the layers of flavor and ingredients and the end product is not only totally delicious but really so pretty. I would and will absolutely make this for a dinner party.

Leek and Lemon Pasta with Mint Pistachio Pesto -Vegan and GF from HeatherChristo.com

If you follow me on snapchat, I made the entire recipe on snap, but I forgot to film the part where I was shoveling it into my mouth by the overloaded forkful. Because…. That would have just been awkward. But I attached the video of the cooking part here.

Leek and lemon pastaLeek and Lemon Pasta with Mint Pistachio Pesto -Vegan and GF from HeatherChristo.com

OKAY> If you want to win a copy of The Love and Lemons Cookbook, just tell me what your favorite way to use a lemon is in the comments below! That’s all- just a comment! I will randomly choose the 10 winners on Monday morning, May 9th at 9am PT and email those people (so use a valid email address!!!! and announce them on the blog and facebook. Sound good? (US residents only please!) GOOD LUCK!

Onto the recipe! (I tweaked a few things to suite my allergies and what was going on in my kitchen (like extra peas and a radish fetish!!) but the exact original is in the book which you have got to get!

Spring Leek and Lemon Pasta with Mint Pistachio Pesto
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mint Pesto:
  • 1 cup cooked green peas
  • ½ cup pistachios
  • 1 cup mint
  • 1 clove garlic
  • 2 tablespoons fresg lemon juice
  • ¼ cup olive oil
  • kosher salt
  • Pasta:
  • 1 pound gluten free pasta
  • 1 tablespoons olive oil
  • 2 medium leeks, thinly sliced
  • 1 bunch radishes, cleaned, trimmed and sliced in half
  • ½ cup chickpeas, drained and rinsed
  • ½ cup cooked peas
  • 1 garlic clove, minced
  • 3 cups baby kale or spinach
  • juice and zest of one lemon
  • ½ cup fresh basil leaves, finely chopped
  • ¼-1/2 teaspoon red pepper flakes
  • kosher salt
  • (I garnished with extra lemon zest, chopped toasted pistachios and chive blossoms)
Instructions
  1. For the mint pesto:
  2. Combine all of the ingredients in the bowl of a food processor and puree on high until smooth. Season to taste with kosher salt and set aside.
  3. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook it to a minute short of al dente, reserving about ½ cup of pasta water.
  4. While the pasta is cooking, heat a large sauté pan over medium-high heat. Add the olive oil and the leeks and sauté for 1 minute, softening the leeks. Add the radishes and cook for another minute. Add the chickpeas, peas, garlic and greens and lemon juice and stir, cooking for 1 minute until the greens have wilted. Add the pasta and enough of the water to make the sauce loose and toss the pasta with the water and the vegetables until the pasta is al dente and everything is well combined.
  5. Remove the pasta from the heat and stir in the pesto, lemon zest, basil and red pepper until well combined. Season to taste with the kosher salt. Serve hot!