Snap Pea & Mint Pesto Pasta Salad

This is a great make ahead dish for those evenings you know will be extra busy. Here, orzo pasta is tossed with a fresh, zesty pesto made from peas and mint, then mixed with seasonal vegetables for a bright, refreshing spring salad.

Yield: All recipes serve 2 people

Chef Notes: While this dish is wonderful as a cold pasta salad on a warm summer night, you could serve it warmed up.

Feel free to sub in hazelnuts or almonds for the walnuts.

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Components

• Snap Peas

• Pea & Mint Pesto

• Orzo

• Toasted Walnuts

• Optional: Grilled Shrimp or Roast Chicken

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Mise

Prepare the Snap Peas: Trim the snap peas by snapping off both ends of the pod and gently pull the string along the seam using your fingers or a paring knife. Slice in half on a 45 degree angle. Blanch and shock the peas▸ .

Make the Pesto: In a food processor, process the following ingredients until smooth:

• 2 C Frozen Peas

• ½ C Mint

• 1 Garlic Clove

• 2 T Lemon juice

• ¼ T Salt

• ¼ T Black pepper

• ⅓ C Olive oil

Cook the Orzo: Cook the orzo in boiling salted water until al-dente. Strain and spread onto a sheet tray to cool. Toss lightly in olive oil to prevent clumping.

Toast the Walnuts▸

Roast the chicken (if using): place the thighs on a baking tray or cast iron pan, season both sides with salt and pepper, and roast at 425°F until it reaches an internal temp of 165°F, about 25 minutes. Allow to cool then shred or chop.

Finish

Combine peas, pesto, orzo in a large bowl.

Stir grated parm and top with toasted walnuts, and shredded chicken (if using).

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