A pesto of peas and mint, very quick and very tasty — a nearly instant 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 adjusted to taste to obtain a pesto that is more or less full-bodied depending on how we plan to use it; instead of adding only extra virgin olive oil we can split the liquid by also using tap water for a creamier, lighter and less caloric pesto.
Now, to the kitchen for this very appetizing preparation…
I also suggest 
PASTA WITH ARUGULA AND MINT PESTO 
TAGLIOLINI WITH SCALLOPS AND CITRUS PESTO
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PEA AND MINT PESTO
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: as desired
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients RECIPE PEA AND MINT PESTO
- 1 cup peas
- 2 tbsp Parmigiano Reggiano (grated)
- 1 tbsp ricotta
- 1 slice leek
- as needed pea cooking water
- as needed extra virgin olive oil
- 10 leaves mint
- as needed salt and pepper
Tools RECIPE PEA AND MINT PESTO
#ADV
- Casseruola
- Sbattitore
Preparation RECIPE PEA AND MINT PESTO
Clean the peas by shelling them from their green pods.
Boil the peas and 1-2 rounds of leek (after removing the outer sheath) in salted boiling water.
When cooked, drain them and place them in the blender jar or food processor bowl.
Pulse the blades intermittently while adding the grated Parmigiano cheese, the ricotta, the washed and dried mint leaves and, in a thin stream, a little of the pea and leek cooking water.
Blend everything together and season with extra virgin olive oil, salt and pepper.
Adjust the consistency of the CHOPPED 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 is a quick pesto because the vegetables boil in a few minutes, and very pleasant because it has a flavorful but not too pungent taste…
Enjoy your meal with pea and mint pesto!
Annalisa
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Tips and Notes
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