Linguine with Snow Pea Leaves and Green Garlic Pesto
Serves 4-6This is a dish that I enjoy making in the spring when I find green garlic at my local farmers’ market and I am in the mood for pasta. Snow pea leaves and green garlic pesto come together nicely with the linguine in this recipe.
Ingredients
- 1/4 cup pine nuts
- 2 green garlic bulbs , minced
- 1/2 teaspoon sea salt
- 2 cups fresh snow pea leaves
- 1/2 cup extra-virgin olive oil
- 3/4 cup Parmigiano-Reggiano , grated
- Juice of 1/2 lemon
- 12 ounces dry Linguine
Instructions
- Heat a medium pan over medium-high heat. Add the pine nuts and cook for 4 minutes, until lightly browned, stirring. Remove from heat and set aside.
- In a large mortar, mash together the green garlic and salt. Add the pine nuts and the pea shoot leaves and continue mashing into a paste. Add the olive oil, cheese, and lemon juice, stirring until combined. Season with additional salt if needed. Transfer to a medium bowl and set aside.
- Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente. Drain the pasta. Add the pasta to the bowl with the pesto and toss until combined.
- Divide the linguine on individual plates. Top with a dallop of additional pesto if desired. Serve immediately.
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