Summer Spaghetti with Pea Shoot Pesto and Roasted Tomatoes

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:

Ingredients

• 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

Directions

1.     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.
2.     While leaving the food processor running, slowly drizzle the olive oil into the mixture until it becomes well combined.
3.     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:

Ingredients

• 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)

Preparation

1. Thinly slice the radishes and turnips and set aside.
2. 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.
3. Cook pasta in a large pot of boiling salted water. Drain and reserve ½ cup of the pasta liquid.
4. 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.
5. Add basil, cooked tomatoes, radishes and turnips and toss again.
6. 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 protected] to find information on what local farms have your seasonal favorites, along with local wine and beach recommendations!