Usually Memorial Day weekend prepares me for the arrival of hot summer weather! However, this year, it was a beautifully perfect weekend, weather-wise (instead of the usual humid heat). I couldn't have ordered up a more perfect day....OR THREE PERFECT DAYS!! Since I am not quite ready for summer yet, my spring vegetable recipe collection shall continue. On the menu today is an easy way to sneak in your veggies over pasta. Trust me, not only did I get the husband approval, but I got the brother approval as well on this one!
The dish came together after seeing a spring vegetable pasta dish in Cooking Light. I didn't really follow the recipe at all, but it gave me the idea to build something around spring peas, especially since I had a large bag with no clue what to do with them. Fresh peas are pretty abundant among NC spring produce selections. So as usual, I bought a bag with the intention of figuring out what to do with it later.
I will say that to make this a quick and easy recipe, it is helpful to have prepared or store bought pesto. One final jar was in my freezer from last year's stash (provided by my dear friend, Thomas).
Ryan threw on the pasta to cook, while I chopped all the veggies (we make a nice little team in the kitchen). My brother came over just in time to help me prep a cocktail (spoiler alert* for June below) and set the table.
After our feast, we lazily rolled over to the sofa and rubbed our full bellies! It was a wonderful family affair!
(*Cocktail month is coming in June on Kettler Cuisine!)
Spring Pea Pesto PastaYields: 4-6 servings
4 T butter
5 cloves garlic, minced
1 container fresh baby spinach, chopped
1/2 cup dry packed sun dried tomatoes, chopped
1 container mushrooms (we like shitake)
1 cup fresh peas, (can also use thawed frozen peas)
1/4 cup pesto
**1/2 cup reserved pasta water
1/3 cup grated Parmesan
salt and pepper
Favorite pasta (regular or gluten free)
Cook pasta according to package instructions. Reserve some pasta water before draining (be sure to reserve the gluten free pasta water if serving 2 different types of pasta).
In a medium bowl, whisk the pesto and 2 tablespoons of pasta water.
Heat a large saute pan over medium-high heat and melt butter. Add the garlic and cook for about 30 seconds. Quickly add in the mushrooms and peas, cook for 2 minutes. Stir in the sun dried tomatoes. After the mushrooms are cooked through, stir in the spinach until wilted. Remove the pan from heat and stir in the pesto mixture, Parmesan cheese, salt and pepper. If the mixture is too thick, add in more of the reserved pasta water, one tablespoon at a time.
Serve over your favorite pasta with more Parmesan cheese.
**Note - Be sure to reserve water from the gluten free pasta if making for a gluten free crowd.