Food & Cooking Recipes Healthy Recipes Vegetarian Recipes Pea-Pesto Handkerchiefs Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 5, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 Made with vibrant green peas, fresh basil, and curly lasagna noodles, this simple spring dinner looks beautiful when plated. Ingredients 2 tablespoons pine nuts Kosher salt and freshly ground black pepper 10 ounces frozen peas ¼ cup packed fresh basil leaves, plus more for serving 1 small clove garlic, coarsely chopped ¼ cup grated Parmigiano-Reggiano, plus more for serving ⅓ cup extra-virgin olive oil, plus more for serving 12 ounces curly lasagna noodles, broken into 2-inch pieces 1 cup ricotta, for serving Directions Preheat oven to 350 degrees. Toast pine nuts on a rimmed baking sheet 5 to 7 minutes; set aside. Bring a large pot of salted water to a boil; add peas and cook until bright green and tender, about 1 minute. Transfer to a plate with a slotted spoon. Let cool slightly. When cool enough to handle, add half of peas to a food processor with basil, pine nuts, garlic, Parmigiano-Reggiano, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly drizzle in oil. Season with salt and pepper. Return water in pot to a boil; add pasta, a handful at a time. Cook according to package instructions, stirring frequently, until al dente. Reserve 1 cup pasta water; drain. Return pasta to pot; toss with pesto and reserved pasta water. Divide among 4 plates; top with remaining peas and more basil leaves and Parmigiano-Reggiano. Dollop with ricotta, drizzle with oil, and serve. Chris Simpson Rate it Print