Meyer Lemon & Pea Shoot Pesto Pasta w/ Garlic Breadcrumbs
Enjoy the refreshing flavors of spring with a vibrant pea pesto pasta, enhanced by the brightness of Meyer lemon and the freshness of pea shoots, parsley, and dill.
Ingredients
- 1/2 cup plus 2 tablespoons extra-virgin olive oil divided
- 2 garlic cloves
- 1 cup fresh breadcrumbs
- 3/4 teaspoon kosher salt divided
- 1/2 teaspoon grated Meyer lemon zest from 1 large lemon or 2 medium lemons, divided
- 1/4 cup fresh Meyer lemon juice from 1 large lemon or 2 medium lemons, divided
- 4 cups loosely packed fresh pea shoots plus more for garnish, if desired
- 1/2 cup packed fresh flat-leaf parsley leaves
- 1/2 cup loosely packed fresh dill fronds
- 2 ounces ricotta salata grated (about 1/2 cup)
- 1/4 cup salted roasted sunflower seed kernels
- 1/4 teaspoon crushed red pepper
- 16 ounces uncooked pasta choose a wide noodle to capture all the sauce!
- 1 ounce pecorino Romano cheese grated (about 1/4 cup)
- 2 tablespoons unsalted butter
Instructions
- In a large skillet over medium-high heat, warm 2 tablespoons of oil. Finely grate one clove of garlic to yield approximately 1/2 teaspoon, and chop the remaining clove, setting it aside. Add the grated garlic to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. Then, add breadcrumbs to the skillet and continue cooking, stirring constantly, until they turn golden brown and crisp, which usually takes about 6 to 8 minutes. Once done, remove the skillet from the heat, stir in 1/4 teaspoon of salt and 1/4 teaspoon of lemon zest, and set aside.
- Next, in a blender, combine pea shoots, parsley, dill, ricotta salata, sunflower seed kernels, lemon juice, the reserved chopped garlic, and the remaining 1/4 teaspoon of lemon zest. Pulse the mixture until finely chopped, around 12 to 15 pulses. While the blender is running, gradually add the remaining 1/2 cup of oil in a thin stream until the mixture becomes smooth and emulsified, which usually takes about 2 minutes. Stir in crushed red pepper and the remaining 1/2 teaspoon of salt, and set aside.
- In a large pot, bring salted water to a boil over high heat. Add the pasta and cook it according to the package instructions for al dente. Once cooked, drain the pasta, reserving 1 cup of the cooking liquid.
- Return the pasta to the large pot and add the pea shoot pesto, pecorino Romano, butter, and 2/3 cup of the reserved cooking liquid. Stir until the butter is melted and the pasta is evenly coated, adding the remaining 1/3 cup of cooking liquid if needed to loosen the sauce. Finally, sprinkle the toasted breadcrumb mixture over the pasta and garnish with additional pea shoots if desired.