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Friday, March 28, 2008

Fettucini with Sweet Pea Pesto

Every year when it's time for the early peas to be ready, I make this sweet pea pesto. I serve it with fettucini, and sometimes I put a piece of grilled fish on top. It's lovely this way. A wonderful flavor. Even if you don't really like peas, you'll like this pesto.

Fettucini with Sweet Pea Pesto
7 ounces fettucini
About 2 cups fresh peas (you can use frozen, but it won't be nearly as good)
3 tablespoons olive oil
1 small chili pepper (I usually use a jalapeno for this, a small one)
Basil leaves from 1 small bunch
1/2 Lime
Salt to taste
pepper to taste
1/4 tsp red pepper
1/4 tsp paprika
8 sun-dried tomatoes in oil
4 green onions

Place the peas in a pan of boiling salted water and cook for 4-5 minutes until tender. Drain in colander and refresh under cold running water. Cut the chili in half, remove the seeds with a teaspoon and finely chop. Put in a food processor with the oil. Add the basil leaves. Squeeze the 1/2 lime and put juice in the blender also. Blend until smooth. Add the peas to the blender along with all spices. Put the pea mixture into a bowl.

Finely chop the green onions and sun-dried tomatoes and fold into pesto. Season to taste and set aside.

Cook the fettucini in boiling salted water until al dente.

Serve the fettucini with the sweet pea pesto.

Give Peas a Chance

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