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.