This dish uses easy to find ingredients, is quick and easy to make, and brings fresh, bright flavors any time of year. For a protein-packed dish, top with grilled chicken or shrimp.
1 cup frozen peas
2 garlic cloves, roughly chopped
1/3 cup pine nuts, toasted
1/2 cup fresh parmesan cheese, roughly chopped into chunks (plus extra for serving)
1 large handful fresh mint leaves (about 1/3 – 1/2 cup packed)
6 tbsp extra-virgin olive oil (plus extra for serving)
1 packet dried spaghetti or other pasta
Blanch the peas by cooking in boiling water for 2-3 minutes until still bright green and tender, then drain and plunge in cold water. Rinse and pat dry.
Place the peas, garlic, pine nuts, parmesan, mint and olive oil into a food processor or blender. Pulse until ingredients are well combined and almost smooth.
Cook the pasta according to packet instructions until al dente. Drain, reserving a small amount of the cooking water.
To serve, toss the pasta with the pesto and 1-2 tbsp of the pasta water. Top with parmesan cheese and a drizzle of olive oil and serve warm.
I'm Rebecca, a Westfield native living in California where I own a consulting firm specializing in advising technology companies who do business with state and local government. I volunteer as a foster youth advocate and supporting high school exchange programs. I love traveling, yoga, hiking, kayaking, and baking.