Pesto is basically the flavors of spring and summer mixed with olive oil and thrown into a food processor, becoming the perfect sauce for anything that needs a boost. The components are strictly fresh herbs and raw flavor, a recipe with no need for heat, and it is usually known as a topping for pastas, fish, or meat. Pesto’s main ingredient is basil, which is readily available in the produce section by the fruitful bunch, automatically giving you ease and accessibility to make it at home and not have to rely on the jarred version in the pasta aisle of the grocery store.

Pesto is perfect on pizza, delicious on breakfast eggs, and especially welcomed when mixed into a warm pasta dish. This recipe combines the slightly sweet flavor of fresh basil and peas with the bite of garlic and salty pancetta.

Pesto Pea Pasta

Adapted from Serious Eats

Pesto

• 1 cup packed fresh basil
• 2 large garlic cloves, roughly chopped
• ¼ (about one handful) freshly grated Pecorino Romano
• 3 tablespoons chopped, toasted walnuts
• 3 tablespoons fresh lemon juice
• 1/3 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• ½ pound pancetta, cut into cubes
• 16 oz. corkscrew pasta (fusilli)
• 8 ounces frozen green peas, thawed

To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in a food processor. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside. Over medium heat, cook pancetta cubes until browned on the outside. Remove from pan and set aside. Cook pasta until al dente, drain and pour into a large bowl. Pour pesto, peas and pancetta into paste and mix thoroughly. Serve warm.

It doesn’t take much to improve a warm bowl of carbs; I could eat pasta every day if I didn’t have a wedding dress to fit into. Typically, tomato sauce is just fine and if it’s combined with heavy cream and cheese, well, I may as well call my seamstress and give her a heads up. Pesto, though, is a lighter option that takes advantage of the readiness basil and garlic have when they are added to a dish at their prime. The acidity of fresh lemon juice is the perfect liaison between the fragrant basil and garlic pairing and the addition of the salty Romano cheese. In fact, I opted to forego the extra addition of salt and introduced a few turns of black pepper into the mixture. Thankfully, the slightly crunchy pancetta adds any additional salt that may be needed, while the fresh peas are slightly sweet. I love this dish served warm: the pesto infiltrates the crevices of the corkscrew pasta, ensuring that each forkful is complete with even flavors, however, it doubles as a delicious pasta salad after it is refrigerated.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com