This is a super vibrant thing to make for spring — or all summer long really. It’s one of my go-to recipes when I don’t know what else to make. Peas, perlini mozzarella, pesto (yes, the store bought variety is totally fine!) and pasta of your choice. Also works well as a pasta salad if you’re looking for a cool option.
Ingredients
2 cups English peas (frozen are ok)
2 cups snow pea pods
2 cups spoon sized pasta (I used rotini)
1 cup perlini fresh mozzarella
1/2 cup pesto sauce (store bought is fine)
salt and pepper to taste
Fresh basil to garnish, if desired
Directions
Prepare a large bowl of ice water (to shock the veg to stop the cooking; keeps them fresh and green) and set a colander in it. Bring a large pot of generously salted water to a boil. Add peas and pea pods and boil until just tender (about 2 and a half minutes). Using a slotted spoon, transfer the peas to the ice water bath (maintain boiling water in the pot). Add the pasta to the boiling water and cook until tender but still firm to the bite, about 10 minutes (see package instructions; this may vary). Drain the pasta (do not rinse) and return in the pot. Remove the peas and pea pods from the water bath and add to the pasta.
Stir in the pesto to coat the pasta and the veggies. Add the perlini mozzarella – it may melt slightly — and stir in before serving immediately. Garnish with basil if desired.
