Pasta with Almond-Pea Pesto

Name: Pasta with Almond-Pea Pesto
Prep time: 15 min
Total time: 25 min
Yield: 6 servings
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

A quick and easy meal comes together with ingredients you probably already have in your kitchen.

Source: Everyday Food, April 2005

25 mins 15 mins 6

Total Time Prep Servings

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.

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Reviews

How would you rate this recipe?

Alvydas

26 APR, 2014

I really liked this pasta. I love lemon with my pasta. I loved the take on this new kind of "pesto". But I can't say that everyone in my household loved it. My father said it was way too bitter and he didn't like it. I guess it depends on your taste buds because I would definitely make it again.
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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!
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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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