Mint Pesto with Peas

Serves 6

1 Lb. pasta (shells or any small cup-shaped pasta)

1 C. fresh peas (you can use frozen & thawed in a pinch)

Mint pesto (recipe follows)

Freshly grated Parmesan (leave out for vegans)

2 green onions, chopped for garnish

Handful fresh mint leaves, chopped for garnish

Olive oil, salt, and fresh pepper to taste

Boil the pasta till it’s al dente and drain, reserving ½ C. of the cooking water.

Working quickly, put the hot pasta in a big serving bowl and toss in the peas. Now mix in ½ cup of your pesto, adjust the seasoning, and see how it looks. If it seems dry put in a little of the reserved pasta water. Then sprinkle on the parmesan and top with the green onions and mint. Fresh, delicious, and springy!

Mint Pesto
1 C. fresh mint leaves (or ¾ C. mint and ¼ C. parsley)

1 clove garlic, peeled

2 tsp. lemon zest

2-3 Tb. olive oil

Salt and red pepper flakes to taste

Put all of the ingredients except the oil in a food processor and process till chunky. With the machine running, slowly pour in the oil till it’s the consistency you like. Adjust the seasoning then serve over almost any protein, or with vegetables, pasta, or crostini.

- Mary White

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