Spring Pesto Pasta


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
  1. In the container of a blender, combine arugula, mint, dill, pecans, Parmesan, oil, lemon juice, garlic, and salt; process until smooth.
  2. Cook pasta according to package directions. Drain, reserving 1⁄2 cup pasta water.
  3. 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!


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