Most all of us love a classic basil pesto but sometimes, it’s that song stuck in your head that you just want out–even though you still love it. This pesto has a touch of basil, to soothe the need for familiarity, but brings three other greens to the table to break up the routine–kale, baby spinach, and fresh mint. English peas, although in peak season, see spurts of availability all year. If all else fails, frozen peas are a perfect substitute for this simple and fresh main dish.
SERVES 4
INGREDIENTS
For the pesto:
1/2 cup fresh basil
2 tablespoons fresh mint
1/4 cup fresh curly kale
1/4 cup fresh baby spinach
1/2 cup extra virgin olive oil
1/4 cup parmesan cheese, grated
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
2 tablespoons water
For the pasta:
1 pound spaghetti
1 tablespoon kosher salt (for salting pasta water)
1 cup english peas, shelled
1 tablespoon extra virgin olive oil
1 tablespoon water
1/4 cup pasta cooking water
1/4 cup parmesan cheese, grated (for garnish)
DIRECTIONS
Bring a large pot of water to a boil. Salt boiling water and cook spaghetti accordingly to the package directions, to al dente.
While the spaghetti cooks, combine all of the pesto ingredients into a food processor or blender. Blend until smooth. Add more water, if necessary, to achieve a smooth consistency.
Add remaining olive oil, for the pasta, in a large skillet that is over medium heat. Heat olive oil for 30 seconds and add the fresh peas. Let the peas sauté for a minute before adding the water and covering the skillet with a lid. Let peas steam for an additional 30 seconds. Turn off the heat.
When pasta is done, add the hot noodles to the skillet of peas. As a quick reminder, do not drain the pasta before reserving the pasta cooking water.
Finish the dish by plating the spaghetti and peas, topping with a healthy portion of pesto and a sprinkle of cheese.
