Pea and Mint Pesto Pasta Salad.
  • 2½ Cups of fresh peas, divided
  • ⅔ Cup of pine nuts, toasted
  • 2 Tbsp of chopped fresh mint leaves
  • Juice of two lemons
  • 3 Garlic cloves, smashed
  • ¼ Cup of Olive Oil
  • 1 lb Prince Pasta Medium Shells
  • ¼ to ⅓ Cup of reserved pasta water
  • Parmesan Cheese
  • Salt and Pepper
  1. Bring water to a boil and cook peas for 1-2 minutes, removing and dunking in an ice bath to stop cooking.
  2. Bring water back to a boil and cook pasta to al dente, drain and reserve pasta cooking water.
  3. In a food processor, combine 2 cups of the cooked peas, toasted pine nuts, mint leaves, lemon juice and garlic.
  4. Stream olive oil into the food processor and continue to pulse until ingredients are combined.
  5. In a large bowl, toss the pasta with the pea and mint pesto, and add in some of the reserved pasta water to coat (add this slowly and use between ¼ to ⅓ cup), and finally the reserved ½ cup of peas.
  6. Season with salt and pepper and top with grated parmesan cheese.
  7. Serve hot immediately, or refrigerate for 1-2 hours to serve as a cold pasta salad.
Recipe by DomestikatedLife at