8 servings
Prep time: 20 minutes
Cook time: 20 minutes
INGREDIENTs:
10 oz english peas
4 oz pancetta
1 c fresh basil leaves
3 Garlic scapes - 2 garlic cloves will work if you do not have scapes
1 c pea tendrill leaves
2 tbsp parmesan cheese
1/3 c We are brightland olive oil
1/2 lemon- juiced
2 tbsp butter
1 tsp honey
pinch of salt & pepper
1/3 c pine nuts
1 package pasta- cooked to package directions
2 tbsp pasta water
additional 2 tbsp parmesan cheese- grated
Boil water, add english peas, cook for 3 minutes, strain and set aside.
heat cast iron to medium/high heat. Add pancetta, cook for 5 minutes, stir often until golden brown and crispy.
Fill large pot half way with water, bring water to a boil, add pasta and cook to package directions. save 1/3 c of pasta water.
Meanwhile, in a food processor add basil, garlic scapes, pea tendril leaves, parmesan cheese, olive oil, lemon juice, butter, honey, salt, pepper and pine nuts. Blend until semi smooth- set aside.
Once pasta is cooked, strain and place back into pot. Mix in pesto sauce, stir, then add the cooked pancetta and english peas. Stir to combine, add more parmesan and enjoy!