PASTA with PEAS and MINT PESTO
This is simple, inexpensive, and really tasty; fresh spring peas and new mint will
guarantee you a fine meal. To serve 4, you’ll need:
1 Lb. pasta (shells or any small cup-shaped pasta)
1 C. fresh peas (you can use frozen & thawed in a pinch)
Mint pesto (recipe follows)
Freshly grated Parmesan (leave out for vegans)
2 green onions, chopped for garnish
Handful fresh mint leaves, chopped for garnish
Olive oil, salt, and fresh pepper to taste
Boil the pasta till it’s al dente and drain, reserving ½ C. of the cooking water.
Working quickly, put the hot pasta in a big serving bowl and toss in the peas. Now
mix in ½ cup of your pesto, adjust the seasoning, and see how it looks. If it seems
dry put in a little of the reserved pasta water. Then sprinkle on the parmesan and
top with the green onions and mint. Fresh, delicious, and springy!
MINT PESTO
1 C. fresh mint leaves (or ¾ C. mint and ¼ C. parsley)
1 clove garlic, peeled
2 tsp. lemon zest
2-3 Tb. olive oil
Salt and red pepper flakes to taste
Put all of the ingredients except the oil in a food processor and process till
chunky. With the machine running, slowly pour in the oil till it’s the consistency
you like. Adjust the seasoning then serve over almost any protein, or with
vegetables, pasta, or crostini. So good!