Categories: Pasta

Ingredients

• 4 oz. bag fresh arugula
• 1 oz. package fresh mint
• 1 oz. package fresh dill
• 1 cup pecans, toasted
• 1 cup grated Parmesan
• 3/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced
• 1 tsp salt
• 8 oz. package penne pasta
• 2- 8 oz. packages fresh English peas, blanched
• 5 oz. package baby kale
• Garnish: goat cheese, lemon quarters

Directions

1. In the container of a blender, combine arugula, mint, dill, pecans, Parmesan, oil, lemon juice, garlic, and salt; process until smooth.

2. Cook pasta as directed. Drain, reserving 1/2 cup pasta water.

3. Place pasta in a large serving bowl. Add 1/2 cup pesto, and toss with cooked peas and baby kale. Gradually add reserved 1/2 cup pasta water until mixture reaches desired consistency. Garnish with goat cheese and lemon quarters.

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