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.

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Ingredients

Directions

  • 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.

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  • 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.

Reviews (2)

37 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 6
  • 1 star values: 3
Rating: Unrated
04/01/2010
I enjoyed this. I added a couple Tbsp of lemon juice, because it just seemed too sweet to me - it brightened the flavor and balanced out the sweetness. Great way to get more veggies!
Rating: Unrated
03/25/2010
I liked this - it was quick and simple. You can see my results here http://marthaandme.wordpress.com/2010/03/25/pea-pesto/