If you're looking for a simple and tasty way to take advantage of the last offerings of the fresh garden pea harvest, this pasta dish is loaded with flavor from a zesty and lemony pesto made from peas, plenty of fresh herbs, lemon, sun-dried tomatoes and a jalapeño for a nice little added kick. Fresh garden peas are also tossed in with the pasta to present a beautiful and colorful plate with that wonderful burst of sweet green pea goodness popping in your mouth. It's a great way to enjoy the end of the summer, and best of all, it takes little time for preparation and cooking, and is delicious served either hot off the stove or cold as a salad.
|Zesty Green Pea and Jalapeño Pesto Pasta|
|Recipe by Lisa Turner|
Published on September 6, 2014
Pasta and green peas tossed with a simple but delicious lemony green pea, herb, jalapeño and sun-dried tomato pesto — tasty served hot or cold
This is my contribution to No Croutons Required, a monthly event alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month.
More summer pasta recipes you will enjoy:
"End-of-Summer" Pasta Sauce
Linguine with Pea-Basil Pesto and Mushrooms
Jalapeño and Tomato Macaroni & Cheese
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