Fusillli with Pea Pesto

2 cups frozen peas, thawed

Recipe and photo by Sara Newberry

1/4 cup mint leaves 

2 tablespoons toasted 

pine nuts

1/2 cup shredded Parmesan 

1/2 cup extra-virgin 

olive oil 

1 tablespoon lemon juice

1 pound fusilli pasta, cooked al dente

Lemon zest, for garnish 


In the bowl of a food processor, combine peas, mint, pine nuts and Parmesan. Process until puréed. Add olive oil and process 30 seconds. Add lemon juice and season with salt.

In a large bowl, toss together pesto and pasta until pasta is coated. Serve, garnished with lemon zest.