Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, February 28, 2023

Pea and Pecorino Pesto

Get a jump on spring, courtesy of some frozen peas. BTW, did you know that frozen vegetables are just as nutritious as fresh ones? Really!

After defrosting, remove a small handful of peas from a 12 oz. bag and set aside for later. Add the remainder of the peas to the food processor along with a garlic clove and a quarter teaspoon of kosher salt.

With the machine running, slowly add extra virgin olive oil until the mixture is smooth and runny enough to coat your pasta, about a third of a cup. You could also use a little water if you wanted to cut back on the oil.

Salt and pepper to taste then toss with a pound of cooked pasta and a half a cup of grated pecorino. Serve immediately with the reserved peas and bit of pecorino over the top.