Рецепт Penne in Pesto with Sweet Peas

Ингредиенты
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Инструкции
- In boiling salted water, cook the shelled peas for 1-2 mins. Drain and rinse immediately with cold water to stop the cooking process. Once peas cool, combine 1 cup of peas (set aside the other 1/2 cup) with basil, pine nuts and garlic clove in a blender or food processor. Blend until a paste forms – you will likely have to stop blending a few times to push some of the basil leaves down towards the blade. Transfer paste to a bowl and stir in the parmigiano reggiano, salt and olive oil.
- Cook pasta in salted boiling water until slightly over al dente (I prefer brown rice pasta a little softer than traditional pasta). Meanwhile, combine the zest of one lemon with the ricotta cheese. Drain pasta, toss with lemon-ricotta mix, sweet pea pesto and reserved peas. Drizzle olive oil and grate fresh cheese over top. Sprinkle crispy prosciutto bits on top for the hunters (bake prosciutto slices at 350° for 10 mins) or garnish with fresh pea shoots for the gatherers. Buon appetito!