A friend of mine gave me this recipe, which is a different take on the traditional pesto. This is what I call a summer mediterranean dish. Easy to prepare, very tasty, especially if you use very good olive oil. Vegetarians, write this one down..
Ingredients
500g penne
1 1/2 c green peas fresh / frozen
3/4 c packed basil leaves
2 Tbsp lemon juice
1 Tbsp capers, drained
1/3 c extra virgin olive oil
1/2 c chopped walnuts, toasted
salt and pepper, to taste
Method
Bring a large stock pot of water to a boil and add penne. Cook until al dente. Drain and transfer to a serving bowl.
In a food processor or blender, blend the peas, basil, lemon juice and capers. Add the olive oil in a slow stream, and blend until combined.
1 1/2 c green peas fresh / frozen
3/4 c packed basil leaves
2 Tbsp lemon juice
1 Tbsp capers, drained
1/3 c extra virgin olive oil
1/2 c chopped walnuts, toasted
salt and pepper, to taste
Method
Bring a large stock pot of water to a boil and add penne. Cook until al dente. Drain and transfer to a serving bowl.
In a food processor or blender, blend the peas, basil, lemon juice and capers. Add the olive oil in a slow stream, and blend until combined.
Add to serving bowl with pasta and mix well. Add walnuts and season to taste with salt and pepper.
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