Hello, it’s Faith from An Edible Mosaic! The time has come to submit your recipes! Your recipes can be for anything that say Easter to you, and you can submit as many recipes as you want. To submit a recipe, enter it in the MckLiny below or email us if you prefer. The deadline to submit is tomorrow (April 1st at 9PM EST), which is when the MckLinky list will close. The roundup and winner will be announced on April 2nd, and the winner will receive a lovely prize. Brandy and I are both excited to see the amazing recipes you all come up with!
Now for the recipe. Peas are one of the veggies (along with asparagus) that just scream spring! to me. I was in the mood for a pasta salad with peas, but wanted to come up with something a little different from the ordinary…pea pesto immediately came to mind! This salad was so delicious I can easily see it becoming one of my summer salad staples. Combine it with grilled chicken and sliced tomatoes straight from the garden and it would be a phenomenal summertime meal. Or pair it with lunchmeat sandwiches and I think it’s a pretty perfect Easter lunch…enjoy!
Spring Pasta Salad with Pea Pesto
(Yield: 4-6 servings)
8 oz (1/2 lb) small-cut pasta (I used orecchiette)
1 1/2 c frozen green peas, thawed
1/2 c fresh parsley (about 1 handfull)
1 whole sprig fresh mint (plus more to garnish if desired)
1/3 c whole unsalted almonds
1/2 c fresh grated Parmesan or Pecorino cheese
5 TB white balsamic vinaigrette, or more to achieve desired consistency (substitutions: any vinaigrette you have on hand, or olive oil)
Salt and pepper
Cook the Pasta: Cook the pasta to al dente according to the package directions. When it’s done cooking, rinse the pasta with cold water in a strainer.
Toast the Almonds: To a small pan over medium heat, add the almonds and cook until they turn a light golden color and have a strong nutty aroma, occasionally shaking the pan so they don’t burn on one side.
Gently pat the thawed peas dry with a clean kitchen towel. To the bowl of a food processor, add the parsley, mint, almonds, and 1 cup of peas. Pulse until it’s starting to come together, then stream in the vinaigrette (or olive oil, if using) while still pulsing, until it reaches your desired consistency. Transfer the pesto to a medium bowl and stir in the cheese. Stir in the pasta and the remaining 1/2 cup of peas. Season to taste with salt and pepper.
If desired, garnish with a spring of fresh mint on top.
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