I have seen various recipes on different versions of pesto, one being pea pesto. Peas are in season and fresh right now so I thought I would give it a shot. In true Vanessa fashion I didn't look at a recipe I just used what I already knew about making pesto. I blanched the peas in salted water for 1 minute and then added them along with a handful of Parmesan, pine nuts and chives to the food processor. I then pulsed it while streaming in olive oil.
While doing this I cooked whole wheat pasta in the water that the peas were blanched in and sauteed onions and mushrooms. After tasting I added in a few drop of lemon juice, a pinch of salt, more chives, and a few ladle fulls of hot pasta cooking water to the pesto. When the pasta was done I tossed all the components together.
I plated the pasta with a wedge of burrata cheese, a fresh mozzarella that has a creamy middle, sprinkled with peas shoots and chive blossoms from the garden.
What a lovely simple dish and beautiful presentation! I'm going to have to try making pea pesto once ours are ready.
ReplyDeleteI don't think you can ever have enough pesto recipes. This sounds lovely - you don't say if you thought it tasted good. Did it?
ReplyDeleteYou're right I left out the most important part. It was tasted lovely although I haven't yet had a pesto I didn't like. :)
DeleteThere's hardly a thing better than fresh pesto! You should link this post to Thursday's Kitchen Cupboard with Robin. It's perfect.
ReplyDelete