Linguine with Snow Pea Leaves and Green Garlic Pesto

Serves 4-6

This is a dish that I enjoy making in the spring when I find green garlic at my local farmers’ market and I am in the mood for pasta.  Snow pea leaves and green garlic pesto come together nicely with the linguine in this recipe. 

Ingredients

• 1/4 cup pine nuts

• 2 green garlic bulbs , minced

• 1/2 teaspoon sea salt

• 2 cups fresh snow pea leaves

• 1/2 cup extra-virgin olive oil

• 3/4 cup Parmigiano-Reggiano , grated

• Juice of 1/2 lemon

• 12 ounces dry Linguine

Instructions

• Heat a medium pan over medium-high heat.  Add the pine nuts and cook for 4 minutes, until lightly browned, stirring.  Remove from heat and set aside.

• In a large mortar, mash together the green garlic and salt.  Add the pine nuts and the pea shoot leaves and continue mashing into a paste.  Add the olive oil, cheese, and lemon juice, stirring until combined.  Season with additional salt if needed.  Transfer to a medium bowl and set aside.

• Bring a large pot of salted water to a boil over high heat.  Add the linguine and cook until it is al dente.  Drain the pasta.  Add the pasta to the bowl with the pesto and toss until combined.

• Divide the linguine on individual plates.  Top with a dallop of additional pesto if desired.  Serve immediately.