Learn About the Dish
In an interview with Fox 2, our Culinary Nutrition Education Manager, Jason Goldman, walks us through how to make this delicious Green Pea Pesto.
Green Pea Pesto Recipe
The early summer recipe is a bright, flavorful, and healthy dish, with seasonal asparagus and sun-dried tomatoes.
Ingredients
- 6 oz. pasta of your choice
- 1 Tbsp extra virgin olive oil
- 4 oz. fresh asparagus, chopped into 1″-1.5″ pieces
- 1 cup (1 oz.) spinach (the 2nd half from above)
- 1/4 cup cooked bacon, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 4 garlic cloves
- 2 Tbsp extra virgin olive oil
- 4-6 leaves of basil
- 1 cup frozen peas, thawed
- 2 cups (2 oz.) divided, fresh spinach, rough chopped
- 1/2 cup water
- 1/4 cup parmesan
- 1/4 cup pecans, toasted
- 1/2 lemon, juiced
- salt, to taste
- red pepper, a pinch
Directions
- Place half of the spinach and the remaining ingredients for the pesto in the blender. Blend until smooth and saucy, adding a little water if needed.
- Cook pasta in salted boiling water until the desired texture is achieved. While the pasta is cooking, begin to sauté the asparagus in 1 T. olive oil for approximately 5 minutes, longer if the asparagus is thick.
- Remove the pasta with a slotted spoon and add to the pan of asparagus, along with the second half of the spinach. Stir until the spinach begins to wilt.
- Stir in the pesto, bacon, and sun-dried tomato just until heated. If the pesto cooks for too long, it will start to discolor. Check for seasoning and add salt if needed. Top with grated Parmesan and serve.
