Pea Shoot Pesto with Pignoli Nuts

Bright, fresh, and bursting with springtime flavor, this Pea shoot Pesto with Pasta is the kind of dish that feels like sunshine in a bowl. It comes together in under thirty minutes. It's perfect for a weeknight dinner or an easy way to delight at your next gathering.

Season: Spring

Prep time: 15 minutes

Cook time: 11 minutes

Serves 3

1 large bunch of pea shoots, see notes

1 lemon, zested, & juiced, to taste

1 cup walnuts, chopped

3 garlic cloves, minced

1/4 tsp. salt

1/4 cup good quality extra virgin olive oil

1 cup pingnoli nuts, toasted

1 cup grated parmigiano, for finish

fresh ground pepper, to finish

1 box Jovial gluten - free linguini

salt for pasta water

Pesto Method~

Add the pea shoots, minced garlic, olive oil, salt, lemon zest, and lemon juice to a food processor. Pulse until just combined, being careful not to overmix. If the mixture is too thick, add a little more olive oil to loosen it. Transfer the pesto to a bowl and gently fold in the pignoli nuts. Taste and adjust the seasoning as needed.

Method for Cooking Pasta:

Bring a large pot of water to a boil and season it generously with salt—you want the water to taste like the sea. Add the pasta and stir frequently to prevent sticking. Start checking for doneness at the 10-minute mark; I’ve found that 11–12 minutes is the sweet spot for Jovial gluten-free pasta.

Once cooked, drain the pasta, but reserve about 3 tablespoons of the pasta water—this helps create a creamy texture in the sauce. Add the pasta back to the pot.

Spoon in half of the pesto and fold it gently into the pasta until well combined.

To Finish the Dish: Twirl the linguine into each bowl using tongs to create a beautiful nest. Top with a sprinkle of grated Parmigiano and a squeeze of fresh lemon juice. Serve immediately while warm and fresh.