Fusilli with Spring Pea Pesto

Name: Fusilli with Spring Pea Pesto
Yield: Makes 2-3 servings
Cuisine: Italian
Ingredients: 2 tablespoons white miso; ⅓ cup walnut pieces; 2 cups fusilli (uncooked); Juice of ½ fresh lemon; 3 cups fresh shelled peas, steamed for 5 minutes; ⅓ cup extra virgin olive oil

Preparation info

Makes
2-3
servings

Difficulty
Easy

Appears in

The Macroterranean Way

By Christina Pirello

Published 2021

About

An homage to the season of rebirth. This light and fresh pasta dish owes its sweet satisfaction to fresh spring peas and lemon juice. The perfect combo to light up our energy and support our liver in its work.

Ingredients

Spring Pea Pesto

⅓ cup extra virgin olive oil
3 cups fresh shelled peas, steamed for 5 minutes
⅓

Europe
Italy
Spring
Pasta
Vegan
Mediterranean

Method

Bring a medium pot of salted water to the boil. The water should just cover the pasta when it gets dropped.

Make the pesto. Place all remaining ingredients in a food processor and pulse to create a coarse paste.

When the pasta is cooked al dente, about 7 minutes, drain well, but do not rinse. Toss with pesto and serve warm, garnished with some fresh basil leaves.