Ingredients:

  • 1 cup (30g) fresh mint leaves, packed
  • 2 cups (60g) baby spinach
  • 1/3 cup (40g) walnuts, toasted
  • 1/4 cup (30g) Parmesan cheese, freshly grated
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5g) lemon zest
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 8 oz (225g) whole grain fusilli
  • 1 cup (150g) frozen sweet peas, thawed
  • 1/4 cup (60ml) reserved pasta cooking water
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Place the mint, spinach, toasted walnuts, and Parmesan into the blender. Pulse until coarsely chopped.
  2. While the blender is running on low, slowly stream in the olive oil and lemon juice until the sauce reaches a velvety, emulsified consistency. Stir in the lemon zest and seasoning by hand.
  3. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  4. During the final 2 minutes of boiling, add the sweet peas into the pot. Before draining, reserve 1/4 cup of the starchy pasta water.
  5. Drain the pasta and peas, then transfer them to a mixing bowl. Pour the mint pesto over the hot pasta and add the reserved pasta water one tablespoon at a time, tossing gently until the sauce is glossy and coats the noodles.