Whole Wheat Pappardelle with Lemony Pea & Green Garlic Pesto
Community Grains Organic 'IP' Whole Grain Pasta's delicate earthy flavor and pleasant al dente bite pair beautifully with all the spring produce pouring into the markets—from asparagus and artichokes to fresh peas, fava beans and green garlic.
Here we pair their pappardelle—made with an heirloom field blend of wheat—with light, vibrant pea and green garlic pesto brightened by a triple dose of lemon: zest, juice and a finishing flourish of Agrumato Lemon Olive Oil.
Recipe by Asha Loupy
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- 1 cup fresh peas, shelled
- 3 stalks green garlic, whites and tender greens only, cleaned and cut into 1-inch pieces (about 1 cup)
- 1/2 cup flat-leaf parsley, stems removed
- 1/4 cup pine nuts, toasted
- Zest of one lemon
- 1 tablespoon fresh lemon juice
- 1/3 cup Parmigano-Reggiano cheese, grated, plus more for garnishing
- 1/2 cup mild extra virgin olive oil, such as Katz Rock Hill Ranch
- One 10-ounce package Community Grains 'IP' Organic Pappardelle Whole Grain Pasta
- Sea salt and freshly ground Black Tellicherry Peppercorns, to taste
- Agrumato Lemon Olive Oil, for finishing
Bring a large pot of water to a boil. While the water is coming to a boil, prepare a large bowl of ice water and set aside.
Add the peas and green garlic to the boiling water and cook for 2 minutes. Using a large slotted spoon, transfer the peas and green garlic to your reserved bowl of ice water (this will help them keep their vibrant green color). Drain well and discard any un-melted ice.
In a food processor, combine the blanched peas and green garlic with the parsley leaves, pine nuts, lemon zest, lemon juice and grated Parmigano-Reggiano cheese and pulse until coarsely chopped. While the motor is running, drizzle in the olive oil in a slow steady stream and blend until smooth. Set aside.
Bring the same pot of water you blanched the peas and green garlic in back to a boil and salt liberally. Add the pasta and cook until al dente, about 6–7 minutes. Drain the pasta, reserving one cup of the pasta cooking liquid.
Transfer hot pasta to a large serving bowl and toss with desired amount of the pesto (if the sauce is too thick, thin with a splash or two of the reserved pasta cooking liquid). Finish with a drizzle of Agrumato Lemon Olive Oil and more grated Parmigiano-Reggiano cheese.