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Despite Mother Nature’s attempt to thwart us with the crappiest spring ever, the Cat Farm prevailed. Our veggie patch produced a massive quantity of peas. Sure, they were weeks late arriving, but better late than never. We basically told nature to screw off, we don’t care about your incessant rain, this here mini-farm will produce. And sure, we’ve got mould growing in each and every crevice of our bodies, but if you’re looking there it’s your problem. Yah, nature. We are rubbin’ your face in it.
The thing about peas is, I don’t normally like them. As in: I hate them. But when they come from your own veggie patch they taste totally different. No lie. So, I spent a significant amount time looking for pea recipes (because that’s what I do – I prefer the company of the interweb to real, live human beings), and finally settled on some pea pesto.
2.0: I don’t think I like pesto.
movita: Do you know what pesto is?
movita: Well, you like pesto.
This is my new approach with 2.0. I just tell him he likes it. It seems to be working.
This pesto recipe is delightful. It didn’t taste too pea-ish, if you know what I mean. I made it with the peas from our garden, but I suppose frozen peas would do just as well. Do not use canned peas. What is wrong with you? Why would you even think about using canned peas? Besides, I’m in the process of having them banned from grocery stores. Also, I added some lemon to the original recipe – I think a dash of fresh lemon juice makes peas really happy. And 2.0 really liked his pea pesto, so there were no tears at dinner.
The day I made our pea pesto the clouds moved in and the skies opened up. Rain and hail pelted the house and we had hour upon hour of thunder and lightning. I guess nature was giving us the finger. Okay, I’m not sure that the pea pesto actually caused the storm, but it sure did help us weather it. Get it? That was a custom made pun-type deal just for you.
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- 1 1/2 cups (from approximately 1 1/2 pounds peas in pods) fresh peas or a 10-ounce package frozen peas, defrosted
- 1 small garlic clove, minced
- 2 tablespoons pine nuts, toasted and cooled
- juice from half of large lemon (or more, to taste)
- 1/2 cup (1 1/8 ounces) finely grated parmesan cheese
- 1/4 teaspoon table salt, plus more for pasta water
- 1/3 cup olive oil
- 12 ounces dried linguine (or other pasta of your choice)
Bring a small saucepan of lightly salted water to a boil. Add the peas and cook for 2 minutes and then drain and rinse them in cold water – this will prevent the peas from overcooking. Set the peas aside. Alternatively, you could just drain the peas after cooking and let them cool to lukewarm. That would be just fine too.
Set aside 1/2 cup of your cooked peas – they are going to make your final dish look all pretty like. Whirl the remaining cup of peas in the bowl of a food processor with the garlic, pine nuts, lemon juice, 1/3 cup parmesan and salt until smooth ( 2-3 minutes), scraping down the bowl as necessary. With the machine still running, drizzle in olive oil and process until combined.
Cook your linguine until al dente. Reserve two cups of the pasta cooking water and then drain linguine and return it to the pot. Over moderate heat, add the pesto to the pasta and toss, adding the reserved peas and as much reserved pasta water as needed to smooth and distribute the pesto. Let the mixture cook for a minute or two so that the pesto adheres to the noodles. Serve immediately, garnished with remaining parmesan.