Categories: Pasta
Ingredients
- 4 oz. bag fresh arugula
- 1 oz. package fresh mint
- 1 oz. package fresh dill
- 1 cup pecans, toasted
- 1 cup grated Parmesan
- 3/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 garlic clove, minced
- 1 tsp salt
- 8 oz. package penne pasta
- 2- 8 oz. packages fresh English peas, blanched
- 5 oz. package baby kale
- Garnish: goat cheese, lemon quarters
Directions
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In the container of a blender, combine arugula, mint, dill, pecans, Parmesan, oil, lemon juice, garlic, and salt; process until smooth.
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Cook pasta as directed. Drain, reserving 1/2 cup pasta water.
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Place pasta in a large serving bowl. Add 1/2 cup pesto, and toss with cooked peas and baby kale. Gradually add reserved 1/2 cup pasta water until mixture reaches desired consistency. Garnish with goat cheese and lemon quarters.