Glorious Greens Pesto & Fresh Peas Spaghetti

• For the pesto:
• 1/2 cup fresh basil
• 2 tablespoons fresh mint
• 1/4 cup fresh curly kale
• 1/4 cup fresh baby spinach
• 1/2 cup extra virgin olive oil
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt
• 2 tablespoons water
• For the pasta:
• 1 pound spaghetti
• 1 tablespoon kosher salt (for salting pasta water)
• 1 cup english peas, shelled
• 1 tablespoon extra virgin olive oil
• 1 tablespoon water
• 1/4 cup pasta cooking water
• 1/4 cup parmesan cheese, grated (for garnish)

1. Bring a large pot of water to a boil. Salt boiling water and cook spaghetti accordingly to the package directions, to al dente.
2. While the spaghetti cooks, combine all of the pesto ingredients into a food processor or blender. Blend until smooth. Add more water, if necessary, to achieve a smooth consistency.
3. Add remaining olive oil, for the pasta, in a large skillet that is over medium heat. Heat olive oil for 30 seconds and add the fresh peas. Let the peas saute for a minute before adding the water and covering the skillet with a lid. Let peas steam for an additional 30 seconds. Turn off the heat.
4. When pasta is done, add the hot noodles to the skillet of peas. As a quick reminder, do not drain the pasta before reserving the pasta cooking water.
5. Finish the dish by plating the spaghetti and peas, topping with a healthy portion of pesto and a sprinkle of cheese.

pesto, fresh basil, fresh mint, fresh curly kale, fresh baby spinach, extra virgin olive oil, parmesan cheese, red pepper, kosher salt, water, pasta, spaghetti, kosher salt, english peas, extra virgin olive oil, water, pasta cooking water, parmesan cheese

Taken from food52.com/recipes/66966-glorious-greens-pesto-fresh-peas-spaghetti (may not work)