Ingredients
1 lb penne (I used whole wheat)
1 1/2 c fresh green peas (or frozen)
3/4 c packed basil leaves
2 T lemon juice
1 T capers, drained
1/3 c olive oil
1/2 c chopped walnuts, toasted
salt and pepper, to taste
Preparation
Bring a large stock pot of water to a boil and add penne. Cook 7-10 minutes, until al dente. Drain and transfer to a serving bowl.
In a food processor or blender, blend the peas, basil, lemon juice and capers. Add the olive oil in a slow stream, and blend until combined. Add to serving bowl with pasta and mix well. Add walnuts and season to taste with salt and pepper.
