Something for the weekend

Donna Hay's mint pesto

1/2 cup flat-leaf parsley leaves

1/4 cup mint leaves

1 clove crushed garlic

1/4 cup lemon juice

1 tbs olive oil

blend in food processor until smooth

season to taste

 

 Along with 1/2 cup of blanched garden peas,

add to drained orecchiette pasta allowing the residual heat to warm through the pesto.

Serve with grated pecorino.


Gnocchi  works well as a substitute if orecchiette isn't available.

Now playing: Ibrahim Ferrer - Dos Gardenias