Welcome spring with the refreshing flavors of pesto, mint, fresh peas, and leafy greens.
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
- 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.
- In the container of a blender, process arugula, mint, dill, pecans, Parmesan, oil, lemon juice, garlic, and salt until smooth.
- Cook penne according to package directions. Drain, reserving 1⁄2 cup pasta water.
- 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.
