Minty Pea Pesto Pasta
This recipe uses shelled English Peas and mint to make a fresh and addictively yummy pesto that glides over your favorite pasta.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 280 grams fresh shelled English Peas
- 2 cloves garlic, chopped
- 2 tbsps pine nuts
- 2 tbsps fresh parmesan cheese
- 16 medium to large mint leaves
- 2 tbsps lemon juice
- 1/2 cup extra virgin olive oil
- 400 grams tube pasta like rigatoni or penne
In a pot of boiling water, cook the peas for 2-3 mintues. Drain and zap them iwth cold water. Pat dry and set aside.
In a food processor, add the peas, garlic, pine nuts, parmesan, mint and lemon juice and pulse to give everything a rough chop. Drizzle in olive oil while pulsing until pesto is near smooth but still with some texture. Season with salt and pepper to taste.
Cook the pasta according to package directions for al dente and reserve about 1/4 pasta water before draining.
Toss the pasta with the pesto adding a bit of the reserved pasta water until sauce is desired consistency. Serve with additional parmesan cheese and a drizzle of olive oil.