13 Pesto Recipes for All Your Spring Herbs

Twohy’s been a TJ’s fan ever since she was little, where she remembers joining her mom on grocery trips to the very first Trader Joe’s store in Pasadena, California. Since then, her love for the Trader Joe’s ‘treasure hunt’ (AKA finding fun, new products to try) hasn’t wavered.

In developing The I Love Trader Joe's Cookbook: 15th Anniversary Edition, Twohy said crafting the collection of 150 recipes took years.

“Many were tested and debuted when I had a cooking school in CA,” she said. “Now that I live 3 hours round-trip from the closest Trader Joe's, the drive can take longer than the recipe testing! I don't pay much attention to the clock when honing a recipe, because it's so much fun.”

When asked about her favorite items to pick up from TJ’s Twohy was quick to give her best recommendations! Some of her go-to’s include: puff pastry, fennel, the Umami Seasoning Blend, the Corn and Chile Tomato-less Salsa, frozen garlic cubes, creme fraiche, and 10 Minute Farro – and, of course, the entire cheese section.

“If you are a ‘can of this, package of that’ sort of cook, TJ's products are great because they don't use artificial colors, preservatives and all that stuff,” Twohy offered. “Not only [are they] time saving, but good for you, too.”

We were lucky enough to get a peek at some recipes from Twohy’s cookbook: One-Pot Pesto Pasta, Potatoes, and Green Beans and Linguini with Leeks, Shrimp, and Arugula. Scroll on for the deets!

Recipe: One-Pot Pesto Pasta, Potatoes, and Green Beans

"The first time I heard of this classic Ligurian dish, I thought it sounded so strange," Twohy writes. "Talk about carb overload! But the flavors, textures, and colors couldn’t be more perfectly paired, and you’ll be converted to the pasta-and-potato combination with the first bite."

Ingredients:

• 1 large boiling potato (or two small ones)
• 1/2 pound green beans, trimmed and cut into 3-inch lengths
• 1/2 (16-ounce) bag thin pasta, such as capellini or spaghetti
• 1/2 cup Trader Joe’s Pesto alla Genovese (in the refrigerated section)
• 2 ounces Trader Joe’s Chevre Goat Cheese, softened
• Salt and pepper

Directions:

1. Bring a large pot of salted water to a boil. Meanwhile, scrub the potato and cut into 1-inch cubes. Place the potato cubes in the boiling water and cook until barely tender, about 7 minutes. Scoop the potatoes out of the water with a slotted spoon and set aside.
2. Add the green beans to the same water and cook until just tender, 5 to 6 minutes. Remove with a slotted spoon and add to the potatoes.
3. In the same water, cook the pasta until tender. When you drain the pasta, reserve 1⁄2 cup of the cooking water.
4. In the pasta pot, combine the pesto, goat cheese, and 1⁄4 cup of the water, then add the cooked pasta and toss. Add the potatoes and green beans.
5. If a saucier consistency is desired, add a bit more of the reserved pasta water. Adjust seasonings to taste with salt and pepper.

Recipe: Linguini with Leeks, Shrimp, and Arugula

"I’m a sucker for the pink-and-green look of this dish," Twohy writes. "The leeks, arugula, and shrimp get all tangled up in the long pasta strands, and the grated Parmesan provides a nutty saltiness I just love."

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 leeks, cleaned and thinly sliced
• 2 cubes frozen crushed garlic
• 1/2 cup vegetable broth
• 1/2 pound medium shrimp, peeled and deveined
• 1 (16-ounce) bag linguini (or another long pasta), cooked and drained
• A handful of arugula
• 1/4 cup freshly grated Parmesan cheese
• Salt and pepper

Directions:

1. In a medium sauté pan, heat the olive oil and butter. Sauté the leeks over medium-high heat until tender, about 5 minutes.
2. Add the garlic and sauté 1 to 2 minutes, until fragrant.
3. Add the vegetable broth and bring to a boil. Reduce the heat and simmer for 5 minutes, until the sauce is slightly reduced.
4. Add the shrimp and cook for 3 to 4 minutes, until pink.
5. Toss the leek-shrimp mixture with the cooked pasta. Add the arugula and toss.
6. Add the grated Parmesan, toss, and adjust seasonings to taste with salt and pepper.

Michelle Randolph teases '1923' season 2 finally gives us answers to the Dutton family tree.

By the end of season 2, Michelle Randolph says "we might be able to fill in some blanks" in the Dutton family tree, which is a very hot topic for internet users! "I had to make my own [family tree] because all of the ones I saw on the internet were like — every single one was different. I was like 'I'm confused.'"

The Dutton family is made up of incredible cast members like Brandon Sklenar, Harrison Ford, and Helen Mirren, and Michelle reveals that the cast are just as close as their characters.

"There's a giant group chat called Giddy Up, which started during cowboy camp of season one," she says. "A cute little name, and I think I mean we all were on location in Montana and all in the same hotel, and we would get dinners after [filming], so I think even though our characters are very different and in different story lines like we all really did bond, which was really helpful to have each other throughout the chaos of of shooting a show."

The actress also says Elizabeth would connect with her 'Landman' character Ainsley.

And if you're a tried and true Taylor Sheridan fan, you've probably picked up on the fact that Michelle isn't just in 1923 — she also has a starring role as Ainsley Norris in Landman! But would Elizabeth and Ainsley get along if they met in an alternate universe?

"That would be a fun thing to witness. I think they would," she says. "They're very different, but the similarities between them is they're both young women who are finding their place in this world and I think that they both actually look at the world through very bright eyes and have a lot of hope, which is an interesting correlation between the two of them. I think Elizabeth has gone through so much more than Ainsley obviously, so there might be a difference there, but I think they would get along."