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Springtime Pesto

Spread this light, fresh pesto on a prepared pizza crust and top with goat cheese before baking or broiling and cut in small triangles for a seasonal appetizer. Add halved cherry tomatoes and snips of fresh herbs or garlic scapes if you like. Serves 4-6. Prep time: 25 minutes.


4     cups lightly packed arugula
½    cup lightly packed fresh parsley leaves
1     clove garlic
1⁄3  cup shredded Parmesan cheese
¼    cup frozen peas, thawed
1     teaspoon fresh lemon juice
½    teaspoon salt
3     tablespoons olive oil
½    teaspoon lemon zest
1     pound whole wheat penne pasta


  • Process the arugula, parsley, garlic, Parmesan and peas in a food processor until they form a smooth paste, stopping to scrape down the sides of the bowl twice.
  • Add the lemon juice, salt and olive oil and process, scraping down as needed, to make a smooth, creamy pesto.
  • Place the pesto in a bowl and stir in the lemon zest.
  • Cook the pasta according to package directions; drain and toss with the pesto.
  • Serve with additional Parmesan cheese, and freshly-ground black pepper to taste.

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