It really is easy being green

Don't get me wrong, Kermit is an intelligent guy, and he's admirably committed to his stance on most issues. For example, it is only now, after decades of effort, that he has given up trying to keep Miss Piggy happy, for example (see here, if the stunning Muppet news passed you by this summer).

However, about one thing, Kermit is sadly misguided. Green is easy. Green is also pretty darn tasty. We are still trying to eat vegetarian at least one or two nights a week in our house, and it isn't because of some health kick, or anti-bacon political stance (hell no), but rather because we are rather enjoying the veggie options we're trying out, and this dish is no exception. Basically, the reason I tried it is because, if something has the word 'pesto' in the title, my kids will pretty much snarf it up (table-manners be damned), irrespective of whatever else is hidden in its green depths. Witness the presence of asparagus in this dish, for example, and yet youngest son licked the plate clean without appearing to even notice the offending vegetable under its coating of green pesto-ey goodness. Ha!

And yes, I know if I were being true to the theme, I'd have eaten this up with a glass of Vinho Verde, or something suitably green-hued, but I decided Kermit might well be right when it comes to wine, and stuck to a lovely red Zin...

Summer Pesto Penne
Serves 6
Adapted from Good Housekeeping

1 cup packed parsley leaves (curly or flat leaf)
1/2 cup packed mint leaves
1/3 cup walnut halves
2 TBSP lemon juice
2 cloves garlic, peeled
1/2 tsp salt
1/2 tsp ground black pepper
1/3 cup olive oil
1 lb wholewheat penne
1 lb bunch asparagus, tough stem ends removed and remainder chopped into 1" lengths
1 1/2 cups edamame (fresh or frozen)
1/2 cup grated parmesan cheese

1. Place the first 7 ingredients into the bowl of a food processor and pulse until finely chopped. With motor running, gradually pour in the olive oil, followed by 1/4 cup of water until you get a smooth pesto.
2. Cook pasta according to instructions, but use more water, and a larger saucepan than you might usually, since you're going to add other things to the water. Four minutes before pasta is done, add asparagus and edamame to the pasta in the water. Once pasta is done, drain pasta and vegetables, reserving 1 cup of the cooking water.
3. Mix pesto with cooked pasta and vegetables. If you want a 'saucier' consistency, add some of the reserved pasta cooking water. Serve sprinkled with parmesan.