A pesto of pea and mint very quick and very tasty a super fast little recipe to dress a first course of pasta but also to serve as a savory mousse for crostini at appetizer time as I did today.
The ingredients can be dosed to taste to have a pesto more or less thick depending on how we want to use it and instead of adding only extra virgin olive oil we can divide the liquid using also running water for a cream, a lighter and less caloric pesto.
Make your way into the kitchen for this very appetizing preparation…
I suggest also 
ROCKET AND MINT PESTO PASTA 
TAGLIOLINI WITH SCALLOPS AND CITRUS PESTO
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: to taste
- Cooking methods: Stove
- Cuisine: Italian
Ingredients RECIPE PEA AND MINT PESTO
- 150 g peas
- 2 tablespoons Parmigiano Reggiano (grated)
- 1 tablespoon ricotta
- 1 slice leek
- q.b. pea cooking water
- q.b. extra virgin olive oil
- 10 leaves mint
- q.b. salt and pepper
Tools RECIPE PEA AND MINT PESTO
#ADV
- Saucepan
- Mixer
Preparation RECIPE PEA AND MINT PESTO
We clean the peas by shelling them from the green pod.
We boil in salted boiling water the peas and 1-2 slices of leek taking care to remove the outer sheath.
Once cooked, we drain the foods and put them into the blender jug or mixer.
We activate the blades with intermittent action adding the grated Parmigiano cheese, the ricotta, the washed and dried mint leaves and little by little, a bit of cooking water from peas and leeks.
We mix everything and season with evo oil, salt and pepper.
We adjust the consistency of the GRIND WITH peas and mint depending on whether it will be used for crostini or to dress pasta, making it more or less fluid or compact.
It’s a quick pesto because the vegetables boil in a few minutes and very pleasant because it has a tasty but not too sharp flavor…
Enjoy your meal with the pea and mint pesto!
Annalisa
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