Pea and Parsley Pesto with Linguine

Prep Time:
15 mins
Total Time:
25 mins

Parsley is a tasty replacement for basil in this pesto that gets a springy addition of sweet peas. Toss with your favorite linguine for a quick and satisfying meal that's ready in under 30 minutes.


  • 2 cups frozen peas (from a 10-ounce bag)

  • 1 cup packed fresh parsley leaves

  • ½ cup walnuts, toasted

  • cup grated Parmesan, plus more for serving

  • 3 garlic cloves, smashed and peeled

  • cup extra-virgin olive oil

  • Coarse salt and ground pepper

  • 12 ounces linguine


  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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