I made a few dishes of pasta with a green pesto over the past months, such as roasted broccoli pasta salad and ramen noodles with miso pesto. But my favorite, and the one that is most appropriate for spring, was definitely this fusilli with minty pea pesto. I just loved the subtle mint in here, and the toasted pine nuts to top it off! You could use fresh peas if you have them. This makes 4-6 servings, depending on everyone’s appetite (it was fine for two meals for our family of 4, since the kids ate less).
12 oz. fusilli or other short pasta
½ cup packed fresh flat-leaf parsley leaves
¼ cup packed fresh mint leaves
2 oz. lactose-free pecorino romano cheese, shredded (about ½ cup), plus more for serving
2 cloves garlic
2 cups frozen peas (from a 10-oz. pkg.), thawed, divided
½ cup toasted pine nuts, divided
¼ cup olive oil
½ tsp. kosher salt, plus more for water
½ tsp. freshly ground black pepper
Cook pasta in a large pot of generously salted water according to package directions for al dente. Reserve 1 cup cooking water. Drain pasta; return it to pot.
Meanwhile, place parsley, mint, cheese, garlic, 1½ cups peas, and ¼ cup pine nuts in a food processor. Pulse until finely chopped. With processor running, drizzle in oil; process until pesto is smooth, about 1 minute.
Add pesto, salt, pepper, ½ cup reserved cooking water, and remaining ½ cup peas to pasta in pot. Cook over medium, stirring constantly, until pasta is fully coated and warmed through, about 2 minutes. Add more reserved cooking water, 1 tablespoon at a time, to loosen sauce to desired consistency. Serve topped with remaining ¼ cup pine nuts and cheese.