Linguine with Pea Pesto

13 Aug

If you love peas, you will LOVE this dish! As a huge fan of traditional basil pesto, this pasta dish delivers an interesting spin on pesto sauce. Very different, but it works! The color is bright and fresh and you can easily add extras to it, like a nice grilled chicken breast on top. Yum! So if you’re feeling adventurous, give this dish a shot and you might be pleasantly surprised! 🙂

Linguine with Pea Pesto

10-ounce package frozen peas, defrosted
1 garlic clove, minced
2 Tbsp walnuts, toasted if desired
1/2 cup grated parmesan cheese
1/4 tsp salt (plus a pinch for salting water)
1/3 cup olive oil
12 oz linguine pasta

Bring a small saucepan of water to a boil. Add peas and cook them for 2 minutes. Drain and either put in an ice bath or let them cool to lukewarm before making pesto.

Set aside 1/2 cup of the cooked peas. Combine the remaining peas, garlic, walnuts, 1/3 cup parmesan, and salt in food processor and whirl for 2-3 minutes, until smooth. At the end, drizzle in the olive oil while processor is running.

Cook the linguine until al dente, per the directions on the box. Set aside 2 cups of the pasta water to thin the sauce later. Drain the pasta and return it to the pot. Over medium heat, toss the pasta, pesto, and extra peas. Add pasta water a little at a time to thin the sauce as needed. Let it cook together for 1 minute so it all combines. Add salt and pepper to taste and serve immediately. Garnish with fresh herbs (optional) and remaining parmesan cheese.

Source: Slightly adapted from Smitten Kitchen


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