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This recipe makes about four servings but if you are having this for a party, you can always double or triple the ingredients to make more.

It takes about fifteen minutes to prepare and cook so it can be ready to enjoy in just thirty minutes. It looks so colorful and smells so delicious that everyone will be waiting to dig right in!

Let's Get Started!

The Ingredients To Gather:

1 cup green peas
½ cup pistachios
1 cup mint
1 clove garlic
2 tablespoons lemon juice
¼ cup olive oil
kosher salt
1 pound gluten free pasta
1 tablespoons olive oil
2 leeks
1 bunch radishes,
½ cup chickpeas
½ cup peas
1 garlic clove
3 cups baby kale or spinach
juice and zest of one lemon
½ cup fresh basil leaves,
¼-1/2 teaspoon red pepper flakes

The Step By Step Directions To Follow:

1. For the pesto:

2. Combine all of the ingredients in the bowl of a food processor and puree on high until smooth. Season to taste with kosher salt and set aside.

3. Bring water to a boil over medium-high heat. Add the pasta and cook it to a minute short of al dente, reserving about ½ cup of pasta water.

4. Heat a large sauté pan over medium-high heat. Add olive oil and the leeks and sauté for 1 minute, softening the leeks. Add radishes and cook for another minute. Add chickpeas, peas, garlic and greens and lemon juice and stir, cooking for 1 minute until the greens have wilted. Add pasta and enough of the water to make the sauce loose and toss the pasta with the water and the vegetables until the pasta is al dente and everything is well combined.

5. Remove pasta from the heat and stir in the pesto, lemon zest, basil and red pepper until well combined.

Enjoy!

This lemon pasta with mint pesto is so delicious you may want to make it all Spring long! Have you tried this pasta recipe yet?

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Article & Photo Source: Heather Christo