Green Pea Pesto Pasta with Lemon Olive Oil Recipe
-12 ounces Pasta
-2 cups frozen peas, thawed
-1 ½ cups loosely packed fresh mint leaves
-6 tablespoons Sonoma Farm Lemon extra-virgin olive oil
-½ teaspoon salt
Bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions, until al dente. Reserve 3/4 cup cooking water. Drain the pasta; rinse under cold water. Transfer to a large bowl.
Place peas, mint, oil, lemon juice, salt and the remaining 1 cup Parmesan and 2 teaspoons lemon zest in a food processor. Process until mostly smooth, 20 to 30 seconds.
- Add the pesto and the reserved 3/4 cup cooking water to the pasta; toss until coated and creamy. Divide among 6 bowls: top with the Parmesan.