Wait till you get a load of this pesto. You’ll never believe that frozen peas are the base of this summery masterpiece. Just add a few leaves of fresh mint, a bit of garlic, a healthy squeeze of lemon, and some pine nuts and ta-da! You’ve got a delicious and totally surprising pesto. Here goes!

Sugar Snap Peas with Minty Pea Pesto – via Flying Fourchette

• 3 tablespoons pine nuts
• 1 cup frozen peas
• 3 fresh mint leaves
• 1 garlic clove, chopped
• Grated zest of ½ lemon
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground black pepper
• 1 lb sugar snap peas, trimmed and washed
• 2 tablespoons finely grated Parmigiano-Reggiano, plus more for garnish
• optional: about 1/2 lb pasta of your choice (we used half a box of elbows)

Method:

1. Preheat the oven or toaster oven to 325°F. Place the pine nuts in a small ovenproof pan and toast for 5 minutes, or until light brown. Transfer to a small bowl and allow to cool, then chop 1 tablespoon of the pine nuts. Set the chopped and whole pine nuts aside.
2. Prepare an ice bath. Bring a large pot of salted water to a boil. Add the frozen peas and cook for 1 minute, or until tender. Using a slotted spoon, transfer the peas to the ice bath (keep the water boiling). Use the slotted spoon to transfer the peas from the ice bath to a food processor (reserve the ice bath).
3. To the food processor, add the mint, garlic, lemon zest, the 2 tablespoons whole pine nuts, the ¼ cup olive oil, ¼ cup water, and salt and pepper to taste. Process until well combined but not completely smooth. Adjust the seasonings and reserve.
4. Add the snap peas to the boiling water and cook for 1 minute. Transfer to the ice bath.
5. If using, add pasta to the boiling water and cook according to package directions.
6. Drain the snap peas and place in a medium bowl with the remaining 2 tablespoons olive oil, the Parmigiano-Reggiano, and the reserved chopped pine nuts. Season with salt and pepper.
7. Spread 1/4 of the pesto onto each of 4 plates and then top with snap pea mixture. OR serve pasta topped with pesto and snap pea mixture. Garnish with additional grated cheese.

I love that the water is used and reused throughout the cooking process. Only having one burner going is a total plus on these hot summer days!

This pesto is minty and these peas are snappy! A lovely combination.

Serve this sans-pasta for a very green first course.  Or, pack a mini-sized portion with you for a lunch side. Or serve it up with a side salad as the main event. Whatever works for you, works for this dish!

Enjoy!