Here's a Recipe for Pea Shoot Pesto with Pine Nuts

It’s bright, fresh, and bursting with springtime flavor. Serves three as a main dish

1 large bunch of pea shoots, or organic frozen sweet peas

1 lemon, zested & juiced, to taste

1 cup walnuts, chopped

3 garlic cloves, minced

1/4 tsp. salt

1/4 cup good-quality extra virgin olive oil

1 cup pine nuts, toasted

1 cup grated Parmigiano, for finishing

fresh ground pepper, to finish

1 box Jovial gluten-free linguini, salt for pasta water

Pesto Method:

Add the pea shoots, minced garlic, walnuts, olive oil, salt, lemon zest, and lemon juice to a food processor. Pulse until just combined, being careful not to overmix.

If the mixture is too thick, add a little more olive oil to thin it out. Transfer the pesto to a bowl and gently fold in the pine nuts. Taste and adjust the seasoning as needed.

Method for Cooking Pasta:

Bring a large pot of water to a boil and season it generously with salt—you want the water to taste like the sea. Add the pasta and stir frequently to prevent sticking. Start checking for doneness at the 10-minute mark; I’ve found that 11–12 minutes is the optimal cooking time for Jovial gluten-free pasta.

Once cooked, drain the pasta, but reserve about three tablespoons of the pasta water—this helps create a creamy texture in the sauce. Add the pasta back to the pot, along with three tablespoons of pasta water. Spoon in half of the pesto and fold it gently into the pasta until well combined.

To Finish the Dish:

Twirl the linguine into each bowl using tongs to create a beautiful nest. Top with a sprinkle of grated Parmigiano and a squeeze of fresh lemon juice. Serve immediately while warm and fresh.

Laurie Richardone is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit LaurieRichardone.com