Flora’s seasonal recipe: 

Late spring/early summer marks the flowering of pea shoots that create crunchy, refreshing peas that are full of fiber and vitamins galore!  My first encounter with them this year was on the side of the road at a farm stand where the large handwritten sign stating “local fresh peas” caught my eye.  I had to stop, and it was well worth it!  I bought a bag (on the honor system) and couldn’t help myself but reach in and crunch into one…two…three…After indulging, I put away the bag, and while making lunch, I added a few to my salad.  I just love them raw, although they do taste incredible mixed into another one of my favorite dishes: pasta & fresh pesto.

Pasta with sugar snap peas and fresh pesto:

Pesto: 

Place rinsed basil leaves (1 bunch), garlic cloves (1-2 cloves, depending on how much you love garlic), parmesan cheese (1/4 cup or ½ cup, depending on how cheesy you want it to be), pine nuts (try pepitas or sunflower seeds, add a handful, or more as you wish), olive oil (3-4 tablespoons), salt & pepper into a food processor and blend to a paste-like consistency.  Taste the mixture as you go and add more if you think you need to.

Snap peas: 

Bring a pot of water with a sprinkle of salt to a boil and place the snap peas in the boiling water for 1-2 minutes.  Remove the peas and transfer to a bowl of water + ice, let cool.

Pasta:

Bring water to a boil, place pasta into the water and let cook for the time stated on your package ~ 10-12 minutes.  Drain and place pasta back into the pot, add the blanched snap peas, fresh pesto and mix it all up.

Top your pasta with some fresh cracked pepper-grated parmesan cheese and enjoy your late spring/early summer feast!