This pea pesto is a classic recipe I've used and revised for years, serving to a myriad of friends and guests. It's simple and delicious, letting the sweetness of the peas sing through about spring and the warm days ahead. Use as much freshly ground black pepper as you can stand as the spiciness only make the peas that much more delicious. And what to serve with the pesto? I created a lavish tomato salad with as many varieties as I could find at the store and dressed them with a vinaigrette and some quick-pickled fennel--topping it off with a sprinkling of fresh fennel fronds. Olives could have been a natural addition as well.
Recipe: Pea Pesto
1 (10-ounce) package fresh peas (frozen works just as well too in the winter)
3 large garlic cloves, coarsely chopped
1/2 cup toasted pecans
zest and juice of one lemon
1/3 cup olive oil
1/4 cup grates Pecorino Romano, plus more for serving
1 pound pasta such as penne or other tubular pasta
Put the water onto boil, cooking the pasta according to direction. Cook the peas until soft and bright green. Combine the peas, garlic, pecans, zest, lemon juice and olive olive oil in a food processor and process until smooth. Scrape the pesto into a big serving bowl and add cheese, salt and pepper, tasting and adjusting seasoning.
Reserving one-half cup of the cooking water, drain the pasta and add to the serving bowl. Toss the pasta with the pesto, adding a little of the pasta water to smooth the sauce. Taste for seasoning. Serve in big pasta bowls with a drizzle of olive oil, a sprinkle of cheese and little more freshly ground black pepper.
Recipe: Pickled Fennel
1 fennel bulb, fronds removed and reserved, halved and cored then thinly sliced
1 cup vinegar
1/2 cup water
1/3 cup sugar
Juice and zest of one lemon
1 tablespoon whole peppercorns
1 tablespoon cardamom seeds
1 tabespoon mustard seeds
1 teaspoon salt
Place the fennel in a airtight, sealable container. Combine the rest of the ingredients in a small saucepan, cook over medium heat until the sugar is dissolved, then pour over the fennel. Allow it to cool to room temperature, then seal and chill in the fridge for at least twenty-four hours. Drain, reserving the brine for use in your vinaigrette.