Spring Pea Pesto Pasta

Ingredients:

For the pesto:

· 1 cup English peas

· 2 garlic cloves

· ¾ cup mint, fresh

· ¾ cup basil, fresh

· 1/3 cup walnuts

· 1/3 cup parmesan cheese, plus extra to garnish

· ½ lemon, zested and juiced

· 2-4 tablespoons extra virgin olive oil

For the pasta:

· 1 lb pasta of choice

· 1 tablespoon oil of choice

· ½ cup English Peas

· ½ preserved lemon, finely minced

· ¼ cup sun dried tomatoes, sliced or diced

· ½ cup roasted red peppers, sliced or diced

· 2 tablespoons fresh dill, chopped

· Parmesan cheese, to garnish

· Salt and pepper to taste

Instructions:

1. Blanch the English peas in boiling water, then remove to a bowl of cold water to stop the cooking process. Add pasta to the boiling water and cook as instructed.

2. In a food processor, combine 1 cup peas, garlic, mint, basil, walnuts, parmesan, lemon zest and juice, salt and pepper and 2 tablespoons olive oil. Pulse to process gently, then let go on full speed. If more oil is needed add 1 tablespoon at a time. Set aside until ready to use.

3. In a small pan, add oil over medium-high heat. Cook peas until the just start to blister.

4. Using a large bowl, toss pasta in pesto until coated. Then stir in the blistered peas, preserved lemon, sun-dried tomato, roasted red peppers and dill. Garnish with parmesan cheese and enjoy!