Lemony Green Pasta

My kids love "green pasta", which normally implies a pesto base. I recently saw this different recipe online and I like variety, so I decided to change up the menu.  This recipe could be fully vegan if you opt non-dairy cheese, but we went with a regular parmesan, which is a family favorite pasta topper.  The lemon gives this dish a brighter taste than traditional basil pesto and it seemed to go over quite well with my family.  My 7 year old was initially adverse to the change up of her favorite dish, but came around to the new flavor profile after a few bites, phew!  Enjoy!​

Ingredients:
3 tablespoons olive oil
4 large scallions, thinly sliced
4 garlic cloves, thinly sliced
2 teaspoons lemon zest
1 tablespoon lemon juice (from 1 lemon)
2 leeks, coarsely chopped (white and light green parts only)
2 cups stemmed and coarsely chopped Swiss chard
3 cups packed baby spinach
1 tablespoon plus 1 teaspoon white miso paste
1/4 teaspoon salt, plus more to taste
16 ounces pasta (any kind will do)
1 1/4 cups frozen peas
Freshly grated Parmesan (optional, can use vegan)​​

Instructions:
Salt a large pot of water and bring to a boil.  Add leeks to this and cook, stirring occasionally for about 2 minutes.  Then add the chard and spinach, cook until the greens turn bright green, about 2 minutes.  Remove from heat.  Using a slotted spoon, remove the leeks and greens from the water and transfer to a blender.  Reserve this cooking water in the pot.

While the water in the first step is coming to a boil, heat the oil in a medium pan over medium heat.  Add the scallions, garlic and cook stirring often until garlic is tender about 3 minutes.  Stir in the lemon zest and let sizzle for a few seconds, then remove from the heat.

Add the scallion mixture, miso, salt and 1/4 cup of the cooking water to the blender (with the leeks and greens).  Process until very smooth.  

Return the cooking water in the pot to a boil.  Add the pasta and cook according to the package.  Add the peas with about 1 minute remaining of this cooking time.  Drain and reserve 1/2 cup of cooking water.  

Toss the pasta and peas with with the puree sauce, adding a little reserved cooking water if needed, until the sauce is creamy.  Add lemon juice and additional salt to taste.  Serve in bowls and top with cheese (vegan if desired).

Enjoy!