Fusilli with Spring Pea Pesto

An homage to the season of rebirth. This light and fresh pasta dish owes its sweet satisfaction to fresh spring peas and lemon juice. The perfect combo to light up our energy and support our liver in its work.

Makes 2-3 servings

Ingredient List:

• Spring Pea Pesto
• 1/3 cup extra virgin olive oil
• 3 cups fresh shelled peas, steamed for 5 minutes
• 1/3 cup walnut pieces
• 2 tablespoons white miso
• Juice of ½ fresh lemon
• 2 cups fusilli (uncooked)

Step By Step Instructions:

Bring a medium pot of salted water to the boil. The water should just cover the pasta when it gets dropped. 

Make the pesto. Place all ingredients in a food processor and pulse to create a coarse paste.

When the pasta is cooked al dente, about 7 minutes, drain well, but do not rinse. Toss with pesto and serve warm, garnished with some fresh basil leaves.

Cook’s Tip: You can use frozen peas for this but there’s nothing like the flavor of fresh peas in season.