Penne with Pea Pesto, Sugar Snap Peas, and Pecorino

Name: Penne with Pea Pesto, Sugar Snap Peas, and Pecorino
Yield: serves 6
Ingredients: 3/4 cup shelled English peas (from about 3/4 pound fresh peas); 1 small clove garlic, smashed; 1 teaspoon chopped fresh mint; 2 tablespoons freshly grated pecorino cheese, plus more for topping; Kosher salt; 1/4 cup extra-virgin olive oil; 1 pound dried penne or other short pasta; 2 tablespoons extra-virgin olive oil; 1 cup shelled English peas (from about 1 pound fresh peas); 1/2 pound sugar snap peas, ends trimmed, halved crosswise; Freshly ground black pepper

December 22, 2011

From late spring to early summer, when our winery garden is producing tender peas, Brian makes a delicate pasta sauce with them. It’s not worth making the pesto with starchy peas, so wait for that perfect cusp-of-summer moment. Serve this pasta as a first course, followed by Slow-Roasted King Salmon with Garden Herbs (page 110) or spring lamb chops. On another occasion, spread the pea pesto on crostini for an hors d’oeuvre.

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