Here’s an easy weeknight dinner idea. This pesto uses mint and peas instead of the traditional basil.
Lemon Pesto Pasta
14 oz fettuccine
1 cup frozen baby green peas, thawed
3/4 cup mint leaves
1/4 cup pine nuts or pecans, toasted
2 Tbs capers, drained
1/4 cup grated Parmesan or Romano cheese
1 Tbs fresh lemon juice
1/2 cup olive oil
Kosher salt and coarsely ground black pepper
Prepare the fettuccine according to package directions. Drain and keep warm.
Combine peas, mint, pine nuts or pecans, capers and cheese in a food processor and pulse a couple of times. Add the lemon juice and olive oil, salt and pepper. Pulse once or twice to blend. Toss with the fettuccine and serve warm.