Califonia Bountiful
Main Dish






Pesto with peas and pea tendrils

Chef Evan Gotanda eagerly awaits the arrival of pea tendrils at the farmers market each spring: "It's nice to have a different varietal of a crisp green and it has such a nice flavor."

Executive Chef Evan Gotanda
Salt House, San Francisco


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Ingredients

Sauce
3 cups packed basil leaves
4 cloves garlic
1/2 cup olive oil
1/4 cup pine nuts
1/2 cup grated Parmesan

To finish
1 lb. fresh fettuccine 
1/4 cup olive oil
3 cups packed pea tendrils
3 cups peas, cooked
1/2 cup grated Parmesan

Instructions

For sauce: Place basil, garlic, olive oil and pine nuts in a food processor. Blend until smooth, about 2 minutes.
Add Parmesan and pulse until incorporated, 5 to 6 times. Cover and refrigerate until ready to use.

To finish: In a large pot, boil water with enough salt to make it slightly salty (about 1 tsp. for every 4 cups). Stir in fettuccine and cook until al dente, 4 to 5 minutes. About 1 minute before pasta is done, heat olive oil in a large sauté pan over medium heat. Add pea tendrils and cook until slightly wilted, about 1 minute. When pasta is done, add to pan with pea tendrils along with cooked peas and a little pasta water. Add pesto and toss until fully incorporated. Transfer to a serving plate and finish with Parmesan.

Serves 4 to 6




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