Most all of us love a classic basil pesto but sometimes, it's that song stuck in your head that you just want out--even though you still love it. This pesto has a touch of basil, to soothe the need for familiarity, but brings three other greens to the table to break up the routine--kale, baby spinach, and fresh mint. English peas, although in peak season, see spurts of availability all year. If all else fails, frozen peas are a perfect substitute for this simple and fresh main dish. —Abigail Olivas
For the pesto:
fresh curly kale
fresh baby spinach
extra virgin olive oil
parmesan cheese, grated
crushed red pepper flakes
For the pasta:
kosher salt (for salting pasta water)
Bring a large pot of water to a boil. Salt boiling water and cook spaghetti accordingly to the package directions, to al dente.
While the spaghetti cooks, combine all of the pesto ingredients into a food processor or blender. Blend until smooth. Add more water, if necessary, to achieve a smooth consistency.
Add remaining olive oil, for the pasta, in a large skillet that is over medium heat. Heat olive oil for 30 seconds and add the fresh peas. Let the peas sauté for a minute before adding the water and covering the skillet with a lid. Let peas steam for an additional 30 seconds. Turn off the heat.
When pasta is done, add the hot noodles to the skillet of peas. As a quick reminder, do not drain the pasta before reserving the pasta cooking water.
Finish the dish by plating the spaghetti and peas, topping with a healthy portion of pesto and a sprinkle of cheese.