Under 30 Minutes

Pasta with Almond-Pea Pesto

  • Prep:
  • Total Time:
  • Servings: 6
Pasta with Almond-Pea Pesto

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


  1. 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.

  2. 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.

  3. 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.


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