Spring Pesto Pasta
 
Makes 6 servings
Ingredients
  • 1 (4-ounce) bag fresh arugula
  • 1 (1-ounce) package fresh mint
  • 1 (1-ounce) package fresh dill
  • 1 cup pecans, toasted
  • 1 cup grated Parmesan cheese
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1 (8-ounce) package penne pasta
  • 2 (8-ounce) packages fresh English peas, blanched (see tip)
  • ½ (5-ounce) package baby kale
  • Garnish: goat cheese, lemon quarters
Instructions
  1. In the container of a blender, combine arugula, mint, dill, pecans, Parmesan, oil, lemon juice, garlic, and salt; process until smooth.
  2. Cook pasta according to package directions. Drain, reserving ½ cup pasta water.
  3. Place pasta in a large serving bowl. Add ½ cup pesto, and toss with cooked peas and baby kale.
Notes
To blanch Englsh peas, bring a large saucepan of salted water to a boil over high heat. Add peas; cook 2 minutes. Drain and rinse with cold water until peas cool.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/spring-pesto-pasta/