Ingredients

• 2 cups orecchiette pasta, cooked according to package directions, rinsed, and drained well
• 2 cups broccoli cut into bite sized pieces, steamed or blanched then chilled
• 1 cup cooked peas, defrosted frozen peas are ok
• ¼ pound ricotta salata, sliced thinly

• 2 packed cups of baby spinach leaves (about half of a 5oz container)

• 1 cup Lavender Basil Pesto
• -

Lavender Basil Pesto

• 2 Tbsp Luberon spice blend (6g)
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• 2 ¼ cups basil leaves (130g)
• 2 cloves fresh garlic (10g) or 1 tsp granulated garlic
• 1 ½ tsp fine sea salt
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• ½ cup olive oil (120g)
• -       In a food processor pulse the garlic until finely chopped.
• -       Add in the remaining ingredients and continue pulsing until the pesto is smooth, scraping down the sides as needed.