I saw a recipe for a pea pesto a couple of weeks ago. It had cooked, frozen peas. (Not particularly aestival). I forget what else was in it.
It's July, and I had a bunch of fresh peas, and it's hot and I wanted simplicity, so I decided to work with that. I made papardelle with 1/3 whole wheat pastry flour and 2/3 semolina. I then put 3 or 4 cloves of garlic, a half-handful of pine nuts, maybe 2 cups of shelled raw peas, some grapeseed oil and some parsley.
The result was almost fluorescent green and certainly very delicious. Really really really good. And it'd be quick if I hadn't tried to make hand-cut pasta by hand on a hot, humid day. (It got fickle and a little sticky...)
(Now I need to figure out what to do with purple kohlrabi...)
A blog about food, fermentation, cooking and some amateur gardening.
Pea pesto sounds delicious. I made an atypical springtime pesto last week with garlic scapes in place of the basil, which I then tossed with sweet potato gnocci. Very, very good and invitingly green.
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