Spring Pesto Pasta
Serves: 6
 
Ingredients
  • 2 (8-ounce) packages fresh peas
  • 1 (4-ounce) bag fresh arugula
  • 1 (1-ounce) package fresh mint
  • 1 (1-ounce) package fresh dill
  • 1 cup pecans, toasted
  • 1 cup freshly grated Parmesan cheese
  • 3⁄4 cup olive oil
  • 1⁄4 cup fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1 (8-ounce) package penne
  • 1⁄2 (5-ounce) package fresh baby kale
  • Garnish: goat cheese, halved lemon wedges
Instructions
  1. Bring a large saucepan of salted water to a boil over high heat. Add peas; cook for 2 minutes. Drain, and rinse with cold water until peas cool.
  2. In the container of a blender, process arugula, mint, dill, pecans, Parmesan, oil, lemon juice, garlic, and salt until smooth.
  3. Cook penne according to package directions. Drain, reserving 1⁄2 cup pasta water.
  4. In a large serving bowl, combine penne, 1⁄2 cup pesto, peas, and kale. Gradually add reserved 1⁄2 cup pasta water until mixture reaches desired consistency. Garnish with goat cheese and lemon, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/spring-pesto-pasta/