The pasta sauce is basically this fresh pea crostini spread from a previous post with a couple of other things added. As in the previous post, I am giving you ingredients with no measurements- use the amounts you feel in your gut and then taste. To give you a place to start, for one serving I used a 1/2 cup of peas. All you are doing is pureeing everything in the food processor which means the sauce is done before the pasta, and because it isn't cooked you don't lose any nutrients. This is my new favorite pasta dish right now, please try it!
I can't sign off of this post without mentioning, as you've guessed, that baby is finally here!!! Parker is perfect and healthy and keeping me very busy so I'll try to post when I can. There's not a whole lot of cooking going on right now in our house... good thing I froze so many meals while I was waiting for his arrival.
PASTA WITH FRESH PEA AND FETA PESTO
- frozen peas, thawed in a sieve under running water
- olive oil
- lemon juice
- feta cheese
- small handful arugula or baby spinach
- flat leaf parsley
- dried short pasta such as rotini, penne or farfalle (bowties)
- Parmesan cheese to serve (optional)