The Order of Events
5:30 About to leave for Phoebe’s last lacrosse game of the season; realize I have not thought about dinner for one second. Do quick scan of fridge, see big bouquet of wilting CSA mint sitting in cup of water, screaming “Now or never!” It’s summer and summer + mint immediately sends me in the direction of peas. Yes! A bag of Trader Joe’s peas in the freezer. Leave on counter to thaw. Head out the door.
6:30-7:30 Game a total nail-biter. Would’ve loved to end season on a win — instead added a notch in the “L” column. Whole team fought so hard. 8 to 7. So close!
7:45 Walk in the door. Water goes on stovetop for boiling. Andy adds thawed peas and mint and everything else into blender. I assemble a turkey-and-cheese sandwich for the resident pasta hater. My sweaty, battered Left Attack takes a shower.
8:05 Milk poured. Pasta twirled. Picture snapped. Dinner served.
Spaghetti with Mint-Pea Pesto
This is a feel-your-way kind of recipe. We agreed after the fact that we should’ve used a food processor instead of a blender — because it helps to have the pulse option to control the consistency. Also: If you don’t want to serve this with pasta, just skip the thinning out part and spread on a baguette, Todd-style.
1 1/2 cups frozen peas (I used 3/4 of the bag you see above)
1 cup loosely packed fresh mint leaves, washed
3 tablespoons freshly grated Parm, plus more for serving
juice from 1/2 lemon
1/3 – 1/2 cup olive oil
salt to taste
1 pound spaghetti
Bring a large pot of water to boil on the stove. Whirl remaining ingredients (except spaghetti) in a food processor. Taste and adjust as you go. (Don’t overprocess or it will be too emulsified.) Consistency should be somewhere in between smooth and chunky guacamole.
Add pasta to the pot and about half way through cooking it, scoop out about a cup of hot water. Set aside. Drain pasta once cooked. Scrape pea mixture into the empty hot pot, then start drizzling reserved pasta water into the dip, whisking until it has the consistency of a creamy sauce. Toss pasta in sauce and serve with freshly grated Parm and some torn mint leaves if you’re feeling fancy.
Note: This was written on Thursday so “last night” in the title refers to Wednesday. In case anyone out there is fact-checking.