I know the temperatures have shifted across most parts of the country. But here, it’s still in the 90′s. I don’t care that it’s September and everyone’s starting to talk about Fall recipes. I’m not ready for soups and stews. Forgive me? I’ll get there. Just not yet.
Honestly, I think this pasta dish was in the spring issue of Everyday Food…and I’m still making it. Further proof I’m not exactly a seasonal cook. Also? Pasta and peas are good all year round. It’s true.
This is a dish for pea lovers (pssst, that’s me! And hopefully you.) Some of my favorite ingredients – olive oil, nuts, Parmesan, and sweet peas – blended together to create a simple, flavorful sauce to coat pasta. Filling, of course, but not heavy. And I think anything with bright green is better. Another fact from the Book of Amy ;-)
Bonus, the title is a tongue twister. Go on…say it five times reeaaallllly fast. It’s fun.
Pasta with Pea and Parsley Pesto
Prep time: 15 minutes
Cook time: 10 minutes
• 2 cups frozen peas
• 1 cup packed fresh parsley leaves
• 1/2 cup walnuts, toasted
• 2/3 cup grated Parmesan, plus more for serving
• 3 garlic cloves, smashed and peeled
• 1/3 cup extra-virgin olive oil
• Coarse salt and ground pepper
• 1 pound linguine
Set a pot of water to boil. Cook pasta according to package instructions, al dente. (Reserve one cup of pasta water.)
In the meantime, cook the peas in a pot of boiling water or in the microwave until heated through. Drain and set one cup of the peas aside. In a food processor, combine the other cup of 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.
Drain pasta and return to pot; toss with the pesto, adding enough pasta water to create a sauce that coats. Gently fold in the 1 cup of peas. Serve into bowls and top with more Parmesan.
(slightly adpated from Everyday Food)