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.
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1/2 cup lightly packed fresh parsley leaves
1 clove garlic
1/3 cup shredded Parmesan cheese
1/4 cup frozen peas, thawed
1 teaspoon fresh lemon juice
1/2 teaspoon salt
3 tablespoons olive oil
1/2 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.