Spring Pea, Mint & Pistachio Pesto Pasta
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Race the Clock
Three Farm Daughters
Fancy a delicious dinner that tastes as bright and refreshing as a Spring morning? You'll be delighted to discover this Spring Pea, Mint & Pistachio Pesto Penne, bursting with fresh, vibrant flavors that perfectly capture the essence of the season.
Sweet, tender peas lend a delicate flavor and vibrant pop of color to this unexpected pesto sauce, highlighted by a tingly dash of fresh mint - fresh, cool, and aromatic for a lovely herbal note that brightens the palate. It's all grounded with a handful of rich, nutty pistachios, adding a sophisticated and complex flavor profile that elevates this sauce to truly special.
Alone, it's a delightful dollop - but when this creamy, velvety pesto is poured over a plate of al dente penne, the result is pure magic. Get ready to experience the best of Spring in every delicious bite!
- 1 box of Three Farm Daughters Penne pasta
2 cups Baby Peas (fresh or frozen)
¾ cup fresh Mint leaves
¾ cup shelled Pistachios, unsalted
½ cup Parmesan cheese, finely grated, plus more to serve
2 cloves Garlic, minced
½ cup Extra Virgin Olive Oil
Salt & pepper, to taste
Fresh pea tendrils, snow pea sprouts or microgreens, to serve
Bring a large pot of salted water to the boil and cook penne to al dente. Reserve 1 cup of the pasta cooking water before draining and set pasta aside to stay warm.
- While the pasta is cooking, blanch the peas in a separate pot of boiling salted water for 2-3 minutes until they're tender. Drain and rinse under cold water to stop the cooking process.
- In a food processor, combine the cooked peas, fresh mint leaves, shelled pistachios, grated Parmesan cheese, and garlic. Pulse until the ingredients are finely chopped.
With the food processor running, slowly pour in the olive oil until the mixture is smooth and creamy. If the pesto is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Drain the pasta and return it to the pot. Add the pesto and toss to combine, adding spoonfuls of reserved pasta water until the pesto drapes each penne quill in a glossy, velvety glaze. Season to taste.
Serve the pasta in bowls, garnished with extra pistachios, mint leaves, and sprigs of fresh pea tendrils, snow pea sprouts or microgreens. Scatter over some more shaved parmesan too, if you like!