Here is one of my favorite quick and easy recipes to enjoy during the Summer. I always try to make pea shoot pesto in the early Spring and freeze it for easy Summer dishes. This recipe can also be enjoyed as a cold pasta salad on a hot Summer day. Add fresh microgreens as a garnish and pack a picnic basket along with a bottle of local white wine before hitting the beach!
Summer Spaghetti with Pea Shoot Pesto and Roasted Tomatoes
For the Pea Shoot Pesto:
½ cup walnuts, raw
3 cups pea shoots (sourced from Lakeview Hill Farm)
½ cup grated parmesan
1 bulb green garlic (sourced from Loma Farm)
Salt to taste
2-3 Tablespoons of lemon juice
¼ teaspoon crushed red pepper flakes
½ cup extra virgin olive oil
- In a food processor combine pea shoots, walnuts, parmesan, and garlic. Pulse ingredients until roughly chopped, then add salt to taste, crushed red pepper flakes, and lemon juice.
- While leaving the food processor running, slowly drizzle the olive oil into the mixture until it becomes well combined.
- Scrape pesto into a large bowl and set aside, the recipe makes roughly 2 cups. Or, this recipe can be made ahead of time. We like to make it in bulk in the early Spring, store in jars and freeze for a quick and easy dinner throughout the busy Summer!
For the Spaghetti:
1 pint cherry tomatoes, halved (sourced from Lakeview Hill Farm)
Freshly grated parmesan for serving
2 Tablespoons of olive oil, plus more for drizzling
12 Ounces spaghetti
½ cup basil tips (sourced from Lakeview Hill Farm)
2 Hakurei Turnips, for serving (sourced from Loma Farm)
2 Radishes, for serving (sourced from Lakeview Hill Farm)
- Thinly slice the radishes and turnips and set aside.
- Heat the broiler and toss tomatoes with the 2 tablespoons of oil and salt to taste, place on a baking sheet. Broil for 5-7 minutes, tossing half way through. Set aside and let cool.
- Cook pasta in a large pot of boiling salted water. Drain and reserve ½ cup of the pasta liquid.
- Transfer cooked pasta to the bowl set aside with pesto and add a splash of the pasta liquid. Toss well adding more liquid until pasta is coated well.
- Add basil, cooked tomatoes, radishes and turnips and toss again.
- Divide into bowls and serve with freshly grated parmesan, black pepper, and drizzle with olive oil to taste.
Bailey Samp is the Local Food Coordinator for NW MI and co-owns Lakeview Hill Farm with her partner John in Leelanau County. Contact her at email@example.com to find information on what local farms have your seasonal favorites, along with local wine and beach recommendations!