Pasta with Almond-Pea Pesto

If you are looking for something different and easy for spring-time this is your recipe. The hint of tartness from the lemon is perfectly balanced with the sweetness from the peas in this fresh and light pesto which you can make ahead and store up to a week in a sealed container in the fridge.



Ingredients

• 1 pound whole wheat pasta (penne, spaghetti, rotini, etc.)


• 2 packages (10 oz each) frozen peas, thawed


• 1/2 cup blanched almonds


• finely grated zest and juice of 1 lemon


• 1/4 cup olive oil

1. In a large pot of boiling water, cook pasta until al dente adding 1 package of peas during the last minute of cooking time.

2. While your water is heating/pasta is cooking finely grind almonds in a food processor. Add lemon zest and juice, other package of peas, and process until combined. With motor running, gradually add oil and process until smooth.

3. Add almond-pea pesto to pasta and peas. Toss to coat. Serve.

Yields: Six servings