Sweet Pea Sauce

There are no substitutions for simplicity and, given that the start of my first job as a School Psychologist is hovering within arm’s reach (aka tomorrow), I’m all about keeping things simple this week.  With a few ingredients, a heavy hand, and several whirls around the food processor, I was able to make a pasta sauce that captures summer in a bite.  A sauce that will keep me nourished and happy for the next few days as I delve back into early wake-up calls, a reverse commute, and the excitement of a new school year.

Sweet Pea Sauce (Makes 3 cups)

Blissful Basil Recipe

◊ 2 cups spinach

◊ 1 1/2 cups frozen peas

◊ 8 oz part-skim ricotta cheese

◊ 3 garlic cloves

◊ juice of 1 lemon

◊ sea salt

◊ black pepper

◊ 1-pint Ball jar for storage of extra sauce, optional

In a food processor, combine spinach, peas, ricotta, garlic, and lemon juice and process until smooth and all ingredients are evenly incorporated.  Season with salt and pepper, to taste, and pulse to incorporate.  Top 12 ounces cooked pasta of choice (recommended: Trottole) with 1 cup of Sweet Pea Sauce, toss, top with lemon zest, and serve immediately.

If desired, preserve remainder of sauce (2 cups) in a pint-size Ball jar and refrigerate.