Ingredients
- 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 Tenuta di Capezzana
- Sea salt and freshly ground Black Tellicherry Peppercorns, to taste
Instructions
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.
To add to pasta: Cook pasta until al dente and 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.