Corn Salad with Chile and Lime
This light Spring-inspired pesto features arugula and parsley for bright and fresh flavors.
4 cups lightly packed arugula
1/2 cup light packed fresh parsley leaves
1 clove garlic
1/3 cup shredded Parmesan cheese
1/4 cup fresh or frozen peas
1 tsp fresh lemon juice
1/2 tsp salt
3 tbsp olive oil
1/2 tsp lemon zest
16 oz. of your favorite 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.
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.
Yield: 6 servings