Ingredients

  • 1 cup fresh basil leaves
  • 3/4 cup fresh mint leaves
  • 2 cloves garlic, chopped
  • 1 jalapeño, seeded and chopped
  • juice and zest from 1 lemon
  • 3 tablespoons olive oil
  • 1 1/4 cups fresh garden peas or defrosted frozen green peas
  • 3 cups dried fusilli or rotini pasta
  • pinch of sea salt
  • 1 shallot or small red onion, chopped
  • 4 sun-dried tomatoes
  • 1/4 teaspoon fresh ground black, green or white pepper

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Soak the sun-dried tomatoes in hot water for 20 to 30 minutes.
  • INGREDIENTS:
  • Length: 20 minutes

Step 2

  • Drain and chop.Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas.In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeo, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 2 minutes

Step 3

  • Add another tablespoon of olive oil if the pesto is too thick to process.
  • INGREDIENTS:

Step 4

  • Drain the pasta and peas and toss with the pesto.
  • INGREDIENTS:

Step 5

  • Serve hot or warm, or cold as a salad.