Spring Pea-sto with Whole Wheat Orecchiette
1 10 oz. pkg frozen peas
whole wheat orecchiette (or any pasta of your choice)
3 garlic cloves
1 C. fresh basil leaves
1/2 C. nutritional yeast (or Parmigiano-reggiano cheese)
1/4 C. pine nuts, lightly toasted
leaves of 6-8 sprigs fresh tarragon
1 t. grated lemon peel
2-4 T. olive oil
salt & pepper, to taste
Cook 1/2 the bag of peas on stove or microwave according to package directions, then drain well.
Bring a large pot of water to boil, salt it, and add pasta. Cook until al dente. Drain, reserving 2/3 C. pasta cooking water.
Meanwhile in a food processor, puree the cooked peas, garlic, basil, nutritional yeast, pine nuts, tarragon and lemon peel. With motor running, slowly drizzle in olive oil until smooth. Add salt & pepper to taste.
|Toast pine nuts at a low heat and toss as they cook a few mins.|
Put the rest of the frozen peas in a serving dish. Pour reserved water over them and stir in pea-sto. Add the pasta and toss to combine. Serve!
I served sauteed sugar snap peas on the side. I simply heated a tiny bit of vegan butter in a skillet, added the peas and tossed til crisp and lightly browned. Then sprinkled them with poppy seeds before serving.
The dinner was fresh and delicious. I loved the mix of basil and tarragon with the peas. My mom and I agreed that you couldn't put too many peas in the pasta. We love the texture of each little pea. When I put the dinner on the table I realized how green this whole meal is in color. I usually like more mixtures of color...But I wanted to use ingredients on hand and make something pretty quick. My nephew was over today, running around and playing with his trains. He's so sweet but he sure loves the word no right now. He says it about everything. Haha.
I hope you enjoy my version of this Pea-sto recipe.