Pea Shoot Pesto

Turns out early summer isn’t such a bad time to join Weight Watchers. Facing the somewhat grim regimen of Points, Power Foods and vanishing carbs is easier when fresh produce (for the unlimited fruits and vegetables the program allows) comes into abundance.

These pea shoots were on offer at an East Hampton farm stand.  The guy said they would make a nice pesto.

True that.

This Pea Shoot Pesto tastes as green as it looks, pea-sweet with a little spice from a garlic clove and Romano cheese.

Note the whole wheat pasta — another positive W.W. influence.

PEA SHOOT PESTO
Recipe serves 4

1 bunch pea shoots (enough to fill a large colander)
1 clove garlic, peeled
2 T. olive oil
1 oz. Romano or Parmesan cheese, grated
1/3 c. walnuts
s&p
1 lb. whole wheat spaghetti or linguine

1. Wash the pea shoots and pat dry.  Pluck off the violet flowers and set aside to be used as garnish.

2. Place the garlic clove in the bottom of the food processor bowl, add the shoots and pulse to chop up the shoots.  You will probably have to open the processor and push down the shoots.

3. With the blade running on low speed, add the olive oil followed by the walnuts and grated cheese. Process until the pesto reaches a loose chunky paste.

4. Cook the package of pasta according to the directions on the box.

5. In the last couple minutes of cooking the pasta, scoop out 1/4 cup of the boiling water. Turn the food processor onto low speed, and pour in the hot water slowly to moisten and smooth out the pesto.  Add salt and pepper in sensible amounts.

6. Drain the pasta and dress with the pesto.  Garnish with the pea shoot flowers.

Weight Watchers points per serving: 6 (as best as I can calculate)

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