{"id":24235,"date":"2012-03-21T21:46:18","date_gmt":"2012-03-22T01:46:18","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=24235"},"modified":"2012-03-21T21:46:18","modified_gmt":"2012-03-22T01:46:18","slug":"pasta-with-sweet-pea-pesto-and-mint%e6%98%a5%ef%bc%81%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%83%94%e3%83%bc%e3%82%b9%e3%81%a8%e3%83%9f%e3%83%b3%e3%83%88%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=24235&lang=en","title":{"rendered":"Pasta with Sweet Pea Pesto and Mint
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\"\"<\/a><\/p>\n

Pasta with Sweet Pea Pesto and Mint<\/strong>
\nMarch 18, 2012<\/em><\/p>\n

I used cooked sweet peas, cooked garlic, lemon juice, canola oil, sugar, salt, and pepper to make my sweet pea pesto. I’m not sure if I can officially call this “pesto” because some of the key ingredients are not in my version. There are no cheese and nuts in this, so it’s very light. But whether it’s pesto or not, I loved this dish and I can’t wait to make it again. This pasta was served with lemon zest, mint leaves, a splash of lemon juice, and a little drizzle of olive oil.<\/p>\n

Pasta with sweet pea pesto and mint: cooked pasta, sweet pea pesto(cooked sweet peas, cooked garlic, canola oil, lemon juice, sugar, salt, pepper), mint, lemon zest, lemon juice, olive oil, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Pasta with Sweet Pea Pesto and Mint March 18, 2012 I used cooked sweet peas, cooked garlic, lemon juice, canola oil, sugar, salt, and pepper to make my sweet pea pesto. I’m not sure if I can officially call this “pesto” because some of the key ingredients are not in my version. There are no […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-24235","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24235","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24235"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24235\/revisions"}],"predecessor-version":[{"id":24279,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/24235\/revisions\/24279"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24235"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24235"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24235"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}