Friday, March 20, 2009


Pasta with green pea pesto (recipe in the comments from June 3, 2008)
Roasted grape tomatoes and garlic

Hot cocoa
This is our "recovery" dinner from last week's disastrous pesto experience. We discovered this recipe just before our move to Buffalo and loved it. We haven't had it sicne, but I made a mental note that it would be a perfect early spring meal, as peas and mint always seem spring-y, but the miracle of frozen peas don't require vegetables to actually be growing when you eat them :) The result was as fantastic and as different from any of our more traditional pestos. What a gust of spring feeling to usher in the new season. Happy Equinox to you all!

Prep Notes
Difficulty: Easy
Chopping: Nothing!
Time: 25 minutes (perfect for grocery list night!)
Make ahead: The pesto could easily be made long in advance and even frozen. Just toss with freshly cooked pasta.

J: "Who can help but think spring when they eat peas and mint???"
M: "It's green - Happy spring!"

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