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Nothing says Spring like pea shoots and fresh goat cheese! Take a fresh approach to pesto with this spring-y blend of fresh dill, mint, spinach and pistachios. Tossed with spaghetti and hearty portion of our Dill Fresh Goat Cheese, it’s the best of the season in a bite.

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Dill and Pea Pesto recipe


  • 1/2 cup dill
  • 1/2 cup mint
  • 1 cup spinach
  • 2 tablespoons shelled pistachios
  • 1 package Laura Chenel Dill Fresh Goat Cheese (Chabis)
  • 1 garlic clove
  • 1 lemon, zested and juiced
  • 1/4 teaspoon kosher salt
  • 1/4 cup olive oil, plus 1 tablespoon
  • ¼ teaspoon black pepper
  • 1 lb spaghetti
  • 1 cup frozen peas
  • 2 cup pea shoots


  1. In a food processor or high powered blender, add dill, mint, spinach, pistachios, ½ package of Laura Chenel Dill Fresh Goat Cheese (Chabis), garlic, lemon juice, and salt. Pulse a few times to begin to break down. With the food processor running, drizzle in olive oil until a creamy pesto forms.
  2. Bring a pot of heavily salted water to a boil. Cook spaghetti according to package instructions. Reserve 1/4 cup pasta water before straining.
  3. In a large saucepan, heat 1 teaspoon olive oil over medium heat. Add frozen peas and cook until just thawed. Turn off the heat, add cooked spaghetti, pesto, and 1/4 cup of pasta water to the pan. Toss to coat and evenly distribute the peas. Add in a few handfuls of pea shoots and toss.
  4. Plate and finish with dollops of the remaining dill chablis. Sprinkle with lemon zest and finish with freshly cracked black pepper.
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