Pea Pesto Spring Pasta

Name: Pea Pesto Spring Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 - 16 oz bag of gluten free pasta of choice; 1/2 cup of peas (frozen and thawed); 4 mint leaves; 1/4 cup of grated pecorino romano; 1/3 cup of extra virgin olive oil; 2 small garlic cloves; lemon zest; salt + pepper to taste; 1/4 cup of peas defrosted and warm to toss in with the pasta; 1 handful of asparagus about 20 stalks; 1 garlic clove; 2 tbsp of extra virgin olive oil; Borsari seasoning salt

by Dishplay_it with Myriam

6 servings

20 min

Hello foodie Friends,

Spring fling is in the air, bringing all the yummy green produce this season to make delicious, easy new recipes. What about a pesto made with peas and mint, over a gluten free pasta and asparagus, then topped off with freshly grated pecorino romano.

The star of this recipe this creamy pea pesto, creamy, bringing together the sweetness of peas, the sharp pecorino romano and balanced by lemon zest. One key ingredient is a few leaves of mint for adding a freshness element and more flavor.

I choose a brown rice pasta to keep this recipe gluten free and guilt free. I used another spring produce, Asparagus. Lightly sauteed in olive oil and garlic to add another layer of flavor to this spring pasta.

The great thing about this recipe is that you may eat it warm or cold. Very versatile to take to your next backyard or picnic party.

Look at these beautiful seasonal ingredients to make a tasty pasta salad.

This is one of my fave produce tis spring.

Once the pasta is cooked, add the pea pesto and mixx well, add the garlicky asparagus and more peas.

Garnish with some microgreens and mint leaves. Enjoy!

Let's Dishplay it together and ELEVATE home cooked meals!

xoxo,

myriam

Pea Pesto Spring Pasta

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Recipe details

Yield 6 servings
Time spent: Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min

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Ingredients

1 - 16 oz bag of gluten free pasta of choice
1/2 cup of peas (frozen and thawed)
4 mint leaves
1/4 cup of grated pecorino romano
1/3 cup of extra virgin olive oil
2 small garlic cloves
lemon zest
salt + pepper to taste
1/4 cup of peas defrosted and warm to toss in with the pasta

Garlic asparragus

1 handful of asparagus about 20 stalks
1 garlic clove
2 tbsp of extra virgin olive oil
Borsari seasoning salt

Instructions

Pea pesto: In a blender or food processor add the peas, garlic, parmesan cheese, mint leaves, lemon zest. Then start blending and add little amount of olive oil at the time until you get a creamy consistency. You may want to add 1 tsp of or 2 of lemon juice for added flavor.
Start cooking the past as per package instructions. Cooking time about 10 minutes for this brown rice pasta. Once is cooked drain and set aside.
Meanwhile, prep your asparagus by cutting the ends and chopped diagonally. in a hot pan add the olive oil and saute for about 5 minutes, add garlic and seasoning salt.
In a large bowl add the pasta, mix in the pea pesto and gently fold, add the garlicky asparagus, 1/4 cup of peas, add 2 tbsp of parmesan cheese.
Garnish with microgreens and extra mint leaves. Enjoy!

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