Mafaldine with Meyer Lemon-Pea Shoot Pesto

Ingredients

1/2 cup plus 2 tbsp extra-virgin olive oil, divided

2 garlic cloves

1 cup dried breadcrumbs (regular or Italian seasoned, not panko)

3/4 tsp kosher salt, divided

1/2 tsp grated Meyer lemon zest plus 1/4 cup fresh Meyer lemon juice (from 1 large or 2 medium lemons), divided

4 cups loosely packed fresh pea shoots, plus more for garnish

1/2 cup packed fresh flat-leaf parsley leaves

1/2 cup loosely packed fresh dill fronds

2 oz ricotta salata, grated (about 1/2 cup)

1/4 cup salted roasted sunflower seeds

1/4 tsp crushed red pepper

1 lb mafaldine pasta

1 cup pasta cooking water, reserved

1 oz pecorino Romano, grated (about 1/4 cup)

2 tbsp unsalted butter

Preparation

1. Using a microplane, finely grate 1 garlic clove to yield about 1/2 teaspoon; set aside. Finely chop the remaining garlic clove and set aside separately. Heat 2 tablespoons of the olive oil in a medium skillet over medium heat. Add the grated garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the breadcrumbs and cook, stirring constantly, until golden and crisp, 3–5 minutes. Remove from heat and stir in 1/4 teaspoon of the salt and the lemon zest. Set aside.

2. Add the pea shoots, parsley, dill, ricotta salata, sunflower seeds, lemon juice, reserved chopped garlic, and remaining lemon zest to a blender. Pulse until finely chopped, 12–15 pulses. With the blender running, drizzle in the remaining 1/2 cup of olive oil in a thin, steady stream and blend until smooth and fully emulsified, about 2 minutes. Stir in the crushed red pepper and remaining salt. Taste and adjust seasoning. Set aside.

3. Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of the cooking water before draining. Drain and return to the pot.

4. Add the pea shoot pesto, pecorino Romano, and butter to the pasta in the pot. Toss over medium-low heat, adding 2/3 cup of the reserved cooking water and stirring until the butter is melted and the pasta is evenly coated — add the remaining cooking water as needed to loosen the sauce. Divide among bowls, sprinkle with the toasted breadcrumbs, and garnish with fresh pea shoots. Serve immediately.