Spaghetti with Pea Pesto, Roast Garlic, and Fresh Marjoram

by eat in my kitchen

Spaghetti with Pea Pesto, Roast Garlic, and Fresh Marjoram

So now that spring has officially begun, the leaves on the tree in front of my living room window should start sprouting in fresh crisp greens, the birds should sing all day, and the rosé wine should fill the glasses to welcome the new season. But – apart from the pink wine – there isn’t the slightest sign of bright sunshine and rising temperatures in the city. It makes no sense to despair, so I use the kitchen to create the atmosphere I’m after instead. The wine is chilled, the spaghetti’s cooked, and a bright green pesto of sweet peas (frozen, I must admit), and fresh marjoram puts me in the right mood. I also roast whole cloves of garlic in their skins in the oven to turn them into a sweet paste. The golden cloves are mashed with a fork and mixed into the pasta – this dish looks like spring, tastes like spring, and makes me forget about grey skies, leafless trees, and my constant lack of sunshine.

This is the last of three recipes I created for Westelm. You can find all three recipes including my Mozzarella, Tapenade, and Preserved Lemon Sandwich and Pumpkin Quiche with Taleggio and Sage on their blog. This post was sponsored by West Elm to make my kitchen a little prettier!

Spaghetti with Pea Pesto, Roast Garlic, and Fresh Marjoram

 

Spaghetti with Pea Pesto, Roast Garlic, and Fresh Marjoram

Spaghetti with Pea Pesto, Roast Garlic, and Fresh Marjoram

Serves 2

For the pesto

peas (fresh or frozen) 200g / 7 ounces
fresh marjoram leaves 2 teaspoons, plus 2 tablespoons marjoram leaves for the topping
water used to cook the peas 3 tablespoons
freshly squeezed lemon juice 2 teaspoons
olive oil 3 tablespoons
fine sea salt
ground pepper

large garlic cloves, unpeeled, 12-16
spaghetti 200g / 7 ounces
black peppercorns, crushed in a mortar

Preheat the oven to 220°C / 425°F.

For the pea pesto, in a small saucepan, bring salted water to the boil and blanch the peas for 1 minute, reserve about 6 tablespoons of the water. Drain and quickly rinse the peas with cold water. Purée the peas, marjoram, 3 tablespoons of the water used to cook the peas, lemon juice, olive oil, salt, and pepper in a blender or food processor until smooth. If the pesto is too dry, add more of the pea-water. Season with salt and pepper to taste and set aside.

Spread the garlic cloves in a baking dish and roast, turning the garlic occasionally, for about 25 minutes or until the garlic is soft enough to mash with a fork – mind that it doesn’t burn. Take the garlic out of the oven, let it cool for a minute, then peel the garlic cloves out of their skins and mash with a fork.

In a large pot, bring plenty of salted water to the boil and cook the spaghetti until al dente, drain, and stir in a splash of olive oil.

Divide the spaghetti between plates, sprinkle generously with the pea pesto, crushed pepper, and fresh marjoram leaves. Lay the mashed garlic on top and serve immediately.

Spaghetti with Pea Pesto, Roast Garlic, and Fresh Marjoram

 

Spaghetti with Pea Pesto, Roast Garlic, and Fresh Marjoram

 

Spaghetti with Pea Pesto, Roast Garlic, and Fresh Marjoram

 

Spaghetti with Pea Pesto, Roast Garlic, and Fresh Marjoram

 

Spaghetti with Pea Pesto, Roast Garlic, and Fresh Marjoram

 

peapestogarlicpastamarjoram10

 

peapestogarlicpastamarjoram9