One of the easiest things for me to grow is peas. They are hardy and very hard to kill, if the temperature dips or if you are like me and forget you have plants to water for a few days your peas will surely survive. Plus I rarely see fresh peas in the grocery near me and I truly enjoy the brightness they bring to a dish.

This mint, pesto, pea combination will definitely knock the socks off of whoever you are cooking for. I have had a friend lick the pot a time or two.

2 Servings

Ingredients:

12g basil
7g mint
15g parmesan reggiano
4 tablespoons olive oil
1 clove garlic
3 tablespoons butter
1/2 cup heavy whipping cream
Linguini
1/3 cup shucked peas* 

Directions:

1.      Combine basil, mint, parmesan reggiano, olive oil and garlic in a food processor. Pulse until fully combine, stopping to scrape down sides as you processes to ensure there are no large chunks.

2.      In a small sauce pan melt butter over medium heat. Once fully melted stir in heavy whipping cream. Bring to a simmer. Reduce by half, stirring frequently.

3.      Once cream is reduced stir in pesto and reserve on low heat. 

4.      Cook linguini to package instructions, the last 3 minutes of cooking add the peas to the boiling water. Drain pasta and peas.

5.      Return the pot the pasta was cooked in to low heat; add creamy pesto and linguini and peas. Stir until combined.

6.      Serve with additional parmesan reggiano. 

Updated July 2019

Pro Tip: Grow your own peas because it’s easy and they are super yummy. These are the peas I grew this summer.