Pasta with Almond-Pea Pesto
- Total Time:
- Servings: 6
Source: Everyday Food, April 2005
- Coarse salt and ground pepper
- 1 pound penne, (or other short tubular pasta)
- 2 packages (10 ounces each) frozen peas, thawed
- 1/2 cup blanched almonds
- Finely grated zest and juice of 1 lemon
- 1/4 cup olive oil
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, adding 1 package of peas during last minute of cooking time. Reserve 1 cup pasta water; drain pasta and peas, and return to pot.
Meanwhile, in a food processor, finely grind almonds. Add lemon zest and juice, remaining package of peas, and 1 1/2 teaspoons salt; process until well combined. With motor running, gradually add oil; process until smooth.
Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce. Season with salt and pepper; serve.