I know this is the Green Series, but maybe I should be call this the P series! There’s an awful lot of of P’s in the title of this dish: Parsley Pesto Pasta with Peas and Potatoes.. whew!

This is a fresh and tasty spring dish that is a little more interesting than your basic basil pesto. (Not that there’s anything wrong with basil pesto, it’s amazing, too.) You can sub in any green vegetables that you like, or any vegetables for that matter. I love this fun pasta shape, too! Give this a try- and get some green on that plate!

Parsley Pesto Pasta with Peas and Potatoes
makes about 9 cups
(1 cup = about 200 calories)

1 lb pasta
1 russet potato, peeled and chopped into small chunks
1 cup frozen peas
1 bunch parsley, rinsed
2-4 cloves garlic
1/4 cup walnuts
1/4 parmesan cheese, freshly grated, plus more for dusting
zest of one lemon
1/4 cup olive oil
salt and pepper

1. Bring salted water to boil and cook pasta for 10 minutes. Add potatoes, cook 5 minutes more. Add peas and cook until pasta is cooked through and potatoes are soft. Drain, reserving 1/2 cup pasta water.

2. While pasta is cooking, begin making the pesto. Chop leaves off of parsley bunch and put into a food processor. Add garlic and pulse until blended. Add walnuts, cheese, and zest, and pulse well. When ingredients look like a paste, begin to stream olive oil into the food processor. Continue adding until pesto is at the desired consistency. Add salt and pepper to taste.

3. Combine pasta mixture, pesto and pasta water. Mix well and put into bowls. Top with parmesan cheese, season with salt and pepper, and serve.