It’s May and in Southern California that usually means it’s sunshine and 85 degrees already. The last week though has been gloomy and drizzly (but not actually rainy which we desperately need). I have all these beautiful spring veggies and herbs and all I want to eat is soup and chicken pot pie and anything that requires me to turn the oven on. I have had a giant bag of pea shoots in the fridge and I needed to dig into it somehow. I have been really into pea shoots lately, but they can be a little bitter on their own so I have found I like them best tossed into pasta at the last minute, or on pizza or in fritattas or omelettes or on sandwhiches (not so much in a smoothie).
I was cruising Pinterest when I came across the idea for Pea Tendril Pesto from Love and Lemons. It’s so good I want to smear it on everything. I made mine extra citrusy by using a few TBS of lemon olive oil from Temecula Olive Oil Company. I also chose to add Parmesan and used mint instead of basil. Seriously this stuff if excellent smeared on toasted baguette with ricotta, inside an omelette, as a spread on a sandwhich, and of course tossed with pasta. I made this for dinner served warm over ravioli, and also as a cold pasta salad with diced tomatoes and mozzarella for lunch and I can’t decide which I liked better, but I photographed the cold pasta so that’s the recipe you’re getting. Just toss it all together and devour. Other yummy add ins could be feta instead of mozzarella and some red onions. Yum!!
Pea Shoot Pesto (adapted from Love and Lemons)
- ½ cup pistachios, roasted, salted and shelled
- a few big handfuls of pea shoots
- zest & juice of 1 lemon
- 2 cloves garlic
- salt & pepper
- Olive oil (you may used up to a 1/4 or more depending on desired consistency)
- 5 mint leaves
- 1-2″ piece of parmesan cheese
Place the parmesan and the garlic in a food processor and pulse until crumbly, add in the pea shoots, salt and pepper, and mint and pulse a few times, drizzle in the olive oil between pulses until desired consistency is reached- I like mine chunky rather than smooth.
- 8-9 oz of uncooked pasta of choice
- 1/2 c diced tomatoes (2 small or 1 large)
- 1/3 c drained mozzarella pearls
- 1/3 c pea shoot pesto
- Cook 8-9 oz of pasta of choice according to package instructions, drain.
- While pasta is cooking dice 2 small or 1 large tomato
- Toss with 1/4- 1/2 c of pesto (starting with 1/4 c and adding more if desired), tomatoes and mozzarella. Garnish with pea shoots or mint sprigs.