cook this / 05

Hello Spring! Orecchiette Pasta

This meal literally screams, "SPRING"! The flavors are bright and cheery, and the colors are vibrant. I may have danced around in my kitchen after tasting it... it is that good. The Meyer lemon really makes the dish special but if you can't find any, regular lemons will be just as good.


Hello, Spring! Orecchiette Pasta


1 bag orecchiette pasta

1 can Great Northern (white) beans, drained and rinsed

2 cups arugula

1/2 bag frozen peas

1/2 cup mint

1/2 cup almonds

1 Meyer lemon, zest and juice

1 cup grated Parmesan cheese

1 cup olive oil

Salt and pepper



Place arugula, Meyer lemon juice and zest, olive oil, Parmesan cheese, salt and pepper in a blender and purée until smooth. Set aside.

Drain the white beans in a colander and rinse under cold water. If frozen, microwave the peas according to the bag's instructions. If fresh, add the peas to the colander and set aside.

Bring a large pot of salted water to a boil. Once boiling, add the orecchiette and cook until al dente. Drain, and reserve a tablespoon or two of pasta water.

In a large mixing bowl, add the peas, beans, pasta and pesto. Add salt and pepper to taste. Mix and serve immediately, or chill until cool in the refrigerator.

Enjoy, and in the meantime, cross your fingers that spring will show up sometime in the near future!