RECIPE | 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.
YIELD 1 1/2 cups
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
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.
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.
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.