I love when a handful of fresh ingredients come together in just the right way, bringing glimpses of the new season with every bite. This pasta, with loads of mint and spring peas--fresh if you can get them!--is wonderfully light and springy on the palette. It even looks like spring with lots of vibrant green color. So when that first warm spring day comes around, you can throw this easy, healthy pasta dish together in about 20 minutes flat and spent the rest of the day dining al dente and enjoying the sunshine.
Pasta with Mint Pesto, Peas, and Edamame
adapted from The Quinces and the Pea
Ingredients:
1 lb. short shape pasta such as farfalle or penne
1 c. (packed) mint leaves
1/3 c. Italian flat leaf parsley
1/3 c. toasted slivered almonds
1 clove garlic
1/4 c. grated Parmesan, plus more for serving
1/4 tsp. each sea salt and black pepper, plus more to taste
2/3 c. extra-virgin olive oil, plus more as needed
1 c. fresh or frozen peas
1 c. fresh or frozen edamame, shelled
1/2 c. toasted pine nuts, for serving
Directions:
1. Place a large pot of salted water over high heat and bring to a boil. Cook pasta according to package directions.
2. Meanwhile, combine mint, parsley, almonds, garlic, Parmesan, salt, and pepper in a food processor (I used my mini prep). Pulse to coarsely chop. Add in oil in two additions, and purée until desired consistency is reached, adding more oil, if necessary. Taste and adjust seasonings.
3. Three minutes before pasta is done, add peas and edamame. When pasta is al dente, reserve 1/4 c. cooking water then drain. Return to pot and add pesto and desired amount of water, 1 TBSP at a time, until pasta is coated.
4. To serve, spoon pasta into a large bowl or individual serving bowls and top with additional Parmesan cheese and pine nuts.
Yields: 6 servings
Pasta with Mint Pesto, Peas, and Edamame
adapted from The Quinces and the Pea
Ingredients:
1 lb. short shape pasta such as farfalle or penne
1 c. (packed) mint leaves
1/3 c. Italian flat leaf parsley
1/3 c. toasted slivered almonds
1 clove garlic
1/4 c. grated Parmesan, plus more for serving
1/4 tsp. each sea salt and black pepper, plus more to taste
2/3 c. extra-virgin olive oil, plus more as needed
1 c. fresh or frozen peas
1 c. fresh or frozen edamame, shelled
1/2 c. toasted pine nuts, for serving
Directions:
1. Place a large pot of salted water over high heat and bring to a boil. Cook pasta according to package directions.
2. Meanwhile, combine mint, parsley, almonds, garlic, Parmesan, salt, and pepper in a food processor (I used my mini prep). Pulse to coarsely chop. Add in oil in two additions, and purée until desired consistency is reached, adding more oil, if necessary. Taste and adjust seasonings.
3. Three minutes before pasta is done, add peas and edamame. When pasta is al dente, reserve 1/4 c. cooking water then drain. Return to pot and add pesto and desired amount of water, 1 TBSP at a time, until pasta is coated.
4. To serve, spoon pasta into a large bowl or individual serving bowls and top with additional Parmesan cheese and pine nuts.
Yields: 6 servings