Green Pea Pesto with Walnuts

I did not grow up eating pesto and I am not sure when I had my first taste, but pesto and I have had a love affair for years now. Prior to visiting Italy last August, my husband’s friend gave us directions to this tiny sandwich shop that was located close to the Duomo. Not knowing the name, the line out the door was indication enough that we had found the right place. We devoured our sandwiches in seconds, licking our fingers for every last drop. Not only was it the best pesto we had ever tasted, but it was the best meal we had in Italy hands down. And those Italian know how to cook. To say that I would go back to Florence just to visit this sandwich shop is by no means a stretch. And although they have got me beat when it comes to the standard basil pesto, I certainly love experimenting with pesto variations at home. There has been a sun-dried tomato version and one with collard greens and olives—just to name a few. So the thought of a green pea variety really piqued my interest. Unlike most pesto, it is completely vegan. And while you will not miss the cheese, the walnuts are essential. If you do not like walnuts or are allergic, try pine nuts or add a bit more salt.

Green Pea Pesto with Walnuts
adapted from Whole Foods . serves 4

1 lb penne (I used whole wheat)
1 1/2 c fresh green peas (or frozen)
3/4 c packed basil leaves
2 T lemon juice
1 T capers, drained
1/3 c olive oil
1/2 c chopped walnuts, toasted
salt and pepper, to taste

Bring a large stock pot of water to a boil and add penne. Cook 7-10 minutes, until al dente. Drain and transfer to a serving bowl.

In a food processor or blender, blend the peas, basil, lemon juice and capers. Add the olive oil in a slow stream, and blend until combined. Add to serving bowl with pasta and mix well. Add walnuts and season to taste with salt and pepper.