Under 30 Minutes

Pea and Parsley Pesto with Linguine

Parsley is an able and tasty replacement for basil in this pasta pesto meal. The peas are extra nutrition in the sauce.

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

Source: Everyday Food, March 2010

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

  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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