Pasta with Spring Pea Pesto

Name: Pasta with Spring Pea Pesto
Cook time: 1/2 hours
Cuisine: Italian
Ingredients: 3 large shallots; minced 3 tablespoons extra virgin olive oil 1 pound fresh or frozen peas 1/2 cup vegetable or chicken stock 1 cup of whole milk ricotta cheese; divided 1/2 cup Parmesan cheese; plus more for garnish 1/3 cup fresh mint; minced; plus more for garnish 1 teaspoon freshly grated nutmeg Black pepper; to taste Salt; to taste 1 pound pasta; any shape; 

Primo

Francine Segan | Fri, 05/06/2022 - 02:19

Photo courtesy of Francine Segan

Difficulty Level

Low

Cooking Time

1/2 hours

Cost

Low

Italians take peas, the wonderfully flavorful spring vegetable, and puree them to create the base of a pasta sauce. Peas’ pleasant sweetness is accented with creamy ricotta with a pop of aromatic tang from nutmeg and mint. A totally nut-free pesto that is ready in minutes, it’s sophisticated, yet simple. It’s healthful, satisfying, and very pretty on the plate: exactly what you’d expect from today’s Italy.

Fusilli were used in the photo above, but any shape of pasta work

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Pasta with Spring Pea Pesto

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