Linguine with pea-pesto

Sometimes I stand in kitchen with so much ideas on mind to try or prepare, but I have to decide. Then I ended up to prepare first something for saturday lunch, more to prepare later on. And so it came. 

If started with the fasted idea and right after having cleaned up the dishs I went on with other stuff to prepare. 

Well back to the lunchmeal. There are vegetable I mostly buy canned (shame on me, sorry) - but it's just much faster than pulling the peas from the pod. Since having a week off from work, there is plenty of time for pulling. No excuses for canned peas. 

It was worth the work as I sensed the fresh peas stronger than canned ones. 

Of course Pea-pesto is not a normal pesto, but worth trying. Probably next time I will add a garlic knob to the pesto. 

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Linguine with Pea-pesto 

4 Persons
30 min

Ingredients:
500 g Pasta, for exemple Linguine

Pesto:
400 g fresh peas in the pod, triggered or frozen/canned 150 g peas
1 bunch flat-leaf parsley
1 bunch cilantro
100 g pine nuts
1 dl olive oil
1 tsp. lemon juice
salt and pepper

Preparation:
First for the pesto solve the peas from the pod. 

In plenty salted cooking water cook the peas till soft, with a perforated ladle scoop the peas out, deter cold and drain well. KEEP THE SALTED WATER! Set a few on the side for garnishing. 

Process the rest peas together with parsley, cilantro, pine nuts, lemon juice and oil into a pesto, season salt and pepper. Set aside. 

In the remaining salted water cook pasta according to package direction until al dente. 

When done drain and give back into the pan. Mix under the pesto, season with plenty of pepper and garnish with the set aside peas, dizzle some oil over and serve.

Enjoy!