My good friend Aureta was up in NYC. She currently runs a fashion blog (Aureta) and was getting ready for a new shoot. Since we are both virgin bloggers we thought it would be a great idea to do something together. We met up at a friend’s house and started
drinking, cooking and eating. I told Aureta I was making Pretty Green Pesto and she told me about this amazing green vintage dress (that was also pretty) and a pink cape from the 1920’s that she had to match my dish. I thought this was perfect since I was wearing my Old Navy sweater, Gap jeans, and Hanes T-shirt from 2006. This is not your typical pesto. I call it Pretty Green Pesto for two reasons. First, the color is stunning. It’s not the typical grainy looking pesto; it’s smooth and beautiful. Secondly, Pretty Green is one of my favorite songs. If you don’t like any of those reasons, you make up your own version of pesto and name it whatever you want.
Pretty Green Pesto
1 Box Spaghetti
2 Cups Frozen Peas
1/3 Cup Pine Nuts
1 1/2 Teaspoons Salt
1/2 Teaspoon Black Pepper
1 Cup Fresh Basil (about 1 bunch)
10 Fresh Mint Leaves
1/2 Cup Grated Parmesan Cheese
1 Cup Olive Oil
Boil a pot of water and the frozen peas and cook for 3 minutes or until the peas are warmed through. Strain them and rinse with cold water to stop the cooking. In a pan, add the pine nuts and cook over medium heat for 3-5 minutes. You just want to toast them until they turn a light brown. Keep stirring. Once most of them have some color, pour them into a bowl. Don’t leave them in the pan; they will keep cooking and burn. Add the oil first to a blender and add all the other ingredients and blend until smooth. Make your spaghetti as directed, strain and add about 3/4 a cup of pesto. Do not cook the sauce.
Serves 4-8
Petrit Husenaj
www.mysocialchef.com
Twitter: @MySocialChef
* Winner of Food52.com
http://www.food52.com/blog/831_week_50
