One of my favorite parts about spring is obviously all the delicious produce coming out of the farmers markets and local groceries. And with all the pasta we’ve been eating, I’ve been trying to incorporate my greens too! So this recipe is not just green – it’s DOUBLE green with a pea and mint pesto that’s cool and refreshing, garlic chives that are vibrantly spicy, and the asparagus and fresh peas lend a nice green bite.
What I love most is that this dish can be eaten warm or cold, depending on the kind of noodles you use. The long tagliatelle that we used here is best served warm, but if you use something like farfalle or fusilli, it would pack really well as something to take out for a picnic in the summer sun.
Green Pasta with Pea and Mint Pesto // serves 4
Pea and Mint Pesto
- 1 cup fresh (or frozen) green peas
- A large handful of fresh mint, stems removed (about 2 cups of leaves, unpacked)
- 1/4 cup olive oil
- 1/4 cup shaved parmesan
- 1/4 cup pine nuts
- 5 garlic cloves
- Salt and pepper, to taste
Combine all of the ingredients in a food processor or blender and mix until well combined and not too chunky. This pesto is best when it’s smooth. It’s a versatile garnish for many things – from pasta to protein – and keeps for about a week in the fridge.
For Garnish
- Asparagus, chopped
- Fresh peas
- Garlic chives, chopped
- 2 tbsp olive oil
- Salt and pepper, to taste
(Ramps, fiddleheads, fava beans, watercress or any other green veggie would be lovely here as well)
For this pasta, I sautéed the asparagus in a pan with a tablespoon of olive oil – if you loosely put the lid on it helps steam the stalks just a bit. Add the remaining olive oil followed by the garlic chives, and sauté over high heat to blister the chives and asparagus.
Boil your pasta of choice accordingly. Reserve about 3 tablespoons of pasta water when you drain the pasta. Dress the noodles with the pesto and water. Before serving, add your mix of veggies, mix, and enjoy!
