Peashoot Pesto Pasta

Peashoot Pesto Pasta is a quick and easy dish that is packed with flavor. The peashoots add a bright, peppery flavor to the pesto, while the pine nuts add a nutty richness. The pasta is tossed in the pesto and then topped with additional basil leaves and grated Parmesan cheese (optional).

I first came up with this recipe when I was looking for a way to use up some leftover peashoots. I had never cooked with peashoots before, but I was intrigued by their bright green color and peppery flavor. I decided to make a pesto with the peashoots, and I was so happy with the results that I have been making it ever since.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 cup fresh peashoots
• 1/2 cup pine nuts
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 2 cloves garlic
• 1/4 cup grated parmesan cheese (optional, for non-vegan)
• 1 pound of your favorite gluten-free or whole-wheat pasta
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions.
2. While the pasta is cooking, make the pesto. In a food processor or blender, combine the peashoots, pine nuts, basil, olive oil, garlic, and salt and pepper to taste.
3. Process until smooth and creamy.
4. Drain the pasta and add it to a large bowl.
5. Add the pesto to the pasta and toss to coat.
6. Serve immediately, garnished with additional basil leaves and grated parmesan cheese (optional).
7. Enjoy your flavorful and nutritious culinary masterpiece!

Why It Works

• The peashoots add a bright, peppery flavor to the pesto.
• The pine nuts add a nutty richness to the pesto.
• The pasta is tossed in the pesto and then topped with additional basil leaves and grated Parmesan cheese (optional).
• This dish is a great way to use up leftover peashoots.