Under 30 Minutes

Pea and Parsley Pesto with Linguine

  • Prep:
  • Total Time:
  • Servings: 4
Pea and Parsley Pesto with Linguine

Source: Everyday Food, March 2010


  • 2 cups frozen peas (from a 10-ounce bag)
  • 1 cup packed fresh parsley leaves
  • 1/2 cup walnuts, toasted
  • 2/3 cup grated Parmesan, plus more for serving
  • 3 garlic cloves, smashed and peeled
  • 1/3 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 12 ounces linguine


  1. Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.

  2. In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats pasta. Serve pasta with more Parmesan.

Cook's Notes

For pasta anytime, freeze extra pesto in ice-cube trays, up to 3 months; thaw before using.


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