Pea and Parsley Pesto with Linguine
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Everyday Food, March 2010
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
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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.
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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 Note
For pasta anytime, freeze extra pesto in ice-cube trays, up to 3 months; thaw before using.
I enjoyed this. I added a couple Tbsp of lemon juice, because it just seemed too sweet to me - it brightened the flavor and balanced out the sweetness. Great way to get more veggies!
I liked this - it was quick and simple. You can see my results here http://marthaandme.wordpress.com/2010/03/25/pea-pesto/