This recipe makes enough pesto for two meals.
Spring Pesto Pasta
Yields: 6 Servings
- 1 (4-ounce) bag fresh arugula
- 1 (1-ounce) package fresh mint
- 1 (1-ounce) package fresh dill
- 1 cup pecans, toasted
- 1 cup grated Parmesan cheese
- 3⁄4 cup olive oil
- 1⁄4 cup fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon salt
- 1 (8-ounce) package penne pasta
- 2 (8-ounce) packages fresh English peas, blanched (see tip)
- 1⁄2 (5-ounce) package baby kale
- Garnish: goat cheese, lemon quarters
- In the container of a blender, combine arugula, mint, dill, pecans, Parmesan, oil, lemon juice, garlic, and salt; process until smooth.
- Cook pasta according to package directions. Drain, reserving 1⁄2 cup pasta water.
- Place pasta in a large serving bowl. Add 1⁄2 cup pesto, and toss with cooked peas and baby kale.
To blanch Englsh peas, bring a large saucepan of salted water to a boil over high heat. Add peas; cook 2 minutes. Drain and rinse with cold water until peas cool.
Find more great recipes like this one in Taste of the South’s March/April 2017 issue!