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Pasta with Almond-Pea Pesto

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      Pasta Pesto

      Allie substitutes frozen peas and almonds in this easy makeover of classic pesto

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      Pasta Pesto

      Allie substitutes frozen peas and almonds in this easy makeover of classic pesto

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    Everyday Food, April 2005
    • Prep Time 15 minutes
    • Total Time 25 minutes
    • Yield Serves 6
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    Ingredients

    • 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

    Directions

    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.

    Recipe Reviews

    • gabrielaE
      15 Dec, 2010

      A wonderful recipe that looks as amazing as it tastes!! My mother in law approved and ate it all!!! Easy ingredients that you probably have at home! yum! thanks for sharing with us!

    • rotsol
      27 Feb, 2010

      I like to add fresh snow peas with the pasta instead of frozen peas - and only for about the last 30 seconds of cooking. And instead of 1 1/2 tsp salt, try about 1/2 tsp salt and a handful of fresh mint leaves.

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