Pasta with Spring Pea Pesto

Francine Segan |
Pasta
Photo courtesy of Francine Segan
Difficulty Level
Low
Cooking Time
1/2 hours
Cost
Low

Italians take peas, the wonderfully flavorful spring vegetable, and puree them to create the base of a pasta sauce. Peas’ pleasant sweetness is accented with creamy ricotta with a pop of aromatic tang from nutmeg and mint.  A totally nut-free pesto that is ready in minutes, it’s sophisticated, yet simple. It’s healthful, satisfying, and very pretty on the plate: exactly what you’d expect from today’s Italy. 

Fusilli were used in the photo above, but any shap

Go Premium and get a limited-edition tote

Support from Premium Members funds on-the-ground reporting from Italy. Plus, new annual members get a limited-edition tote until January 6.