Peas n’ Cheese Pesto

• 分量: 6
• 調理時間: 15 min
• 総時間: 20 min

材料

•3-4 oz fresh spinach

•1.5 cup frozen or fresh peas

•2 small cloves of garlic or 1 large

•1 cup freshly finely grated pecorino romano

•Zest and juice of 1 lemon

•2 T unsalted butter I am using @kerrygoldUSA

•Plenty of salt

•1 pack of pasta

手順

•For fastest preparation, as shown:

•Get two pots of boiling water going on the stove. Once they are boiling, salt each heavily. To one, add your pasta.

•Get a large bowl of ice water ready. To the second pot, blanch your spinach (30 seconds), and then transfer to your ice bath. Remove spinach and squeeze out excess water. Repeat with peas.

•In a blender, combine blanched spinach and peas, lemon zest and juice, garlic, cheese, a pinch of salt, and a bit of pasta water.

•Once pasta is al dente, drain and reserve pasta water.

•In the same pot, add butter, blended sauce, pasta, and a bit more pasta water. Gently stir until evenly coated.

•Serve as-is or with burrata to be a little extra! If adding burrata, add more salt and pepper

メモ

For lower waste preparation, which I try to do when I am in less of a hurry (it really doesn’t add that much time, I just wasn’t thinking when I made it): Use one pot to blanch the spinach and peas, then cook the pasta directly into that same water while you get the sauce together. Follow the rest of the steps the same.