The other day I wanted something quick and light for dinner, so I gave this recipe from the April issue of Everyday with Rachael Ray a try. Despite the goofy name, it’s really amazing and so simple — basically it’s just pesto with peas added in. All you do is mix half a box of thawed fozen peas with a cupful of basil, 1/2 cup of parmesan, 1/4 cup of toasted pine nuts, a handful of fresh tarragon, 1/2 cup olive oil and some grated lemon peel in a food processor. When the pasta is done, strain but save some of the cooking water. Mix in the rest of the thawed peas with the pasta, add a bit of the cooking water and then the pesto, and presto! It’s like spring in a bowl. Click here to see the full recipe at Rachael Ray’s site. — Angela M.