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!