RECIPE | Taste5 Penne with Spring Pea Pesto

Taste5 Penne with Spring Pea Pesto

Somewhere between a pesto and a compound butter, this creamy-delicious bright spring recipe is very versatile. Just a squeeze of Taste5 Vegetarian paste enhances the lush spring peas with hints of garlic, ginger and citrusy yuzu. Stir it through pasta, a risotto, slather it on bruschetta or poached salmon.

“Kitchen


YIELD 1 1/2 cups

INGREDIENTS

FOR THE PESTO
1 1/3 cups frozen peas
1 teaspoon kosher salt, plus more
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, cut into bits
1 medium shallot, finely chopped
1/4 teaspoon freshly ground black pepper
1/4 teaspoon finely grated lemon zest
2 teaspoons Taste5 Vegetarian paste
1 tablespoon extra virgin olive oil

FOR THE PASTA
penne or other pasta of your choice, cooked to al dente
freshly grated parmesan
handful of baby spinach
frozen peas

 

METHOD

Sauté the shallot with 1 tablespoon of butter over medium high heat for about 2 minutes until softened.

In a food processor add the Taste5 Vegetarian, sautéed shallots, peas, lemon zest, salt, pepper, olive oil and butter; pulse until just combined.

TO SERVE

Toss freshly cooked pasta with enough pea pesto to generously coat. Toss in a handful of baby spinach and frozen peas into the hot pasta. Add a good grating of fresh parmesan and a generous grinding of Taste5 Umami Pepper or freshly ground black pepper. 

NOTE

Recipe can be made 3 days ahead and kept in a tightly covered container in the refrigerator. You can also make a big batch and keep the flavor of spring frozen for up to 3 months.