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
Serves 4-6
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients
• 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
Directions
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)
Print this recipe • Save this recipe
{ 14 comments… read them below or add one }
I made this tonight (just half of the recipe) as a side dish and just loved it. I think I even prefer it to the basic basil pesto.
I love pesto but never considered making one out of peas. Will be trying this very soon for sure.
This sounds great – I love peas and pasta. I don’t know what it is about that combo, but it is one of my favorites!
This one I think I’ll make as a side dish. Looks good.
What a lovely and simple weeknight meal idea! This looks so delicious and healthy… I think my husband and I would really love it. Thanks, Amy! I just love your blog.
Thanks Georgia!!
You forgot to mention that anything bright green is automatically insanely good for you. Dessert: instantly justified.
Really though, this does look awesome. AND quick and easy. Doesn’t get much better than that.
Oooh, pea pesto! I’m loving that idea. And after that chicken marsala, you’ve totally turned me on to frozen peas.
It’s still warm here too. Not that I would let cool weather stop me from a plate a gorgeously green as this… GREG
I don’t know why green food gets such a bad rep, because it really is super pretty! Although maybe that’s just the veggie lover in me talking.
I say pasta is a year-round every-day kind of food. Especially with pesto. That stuff is timeless.
I love you Amy and I love your recipes…but peas just don’t make an appearance at our home!! I’m sure for a “pea lover” they’ll flip over this one…
Heee. I know, Sandi. Well, I can’t please everyone all of the time, right? *whistles*
This is a perfect seasonless dish!! With peas always in the freezer and parsley readily available!
I think so! But for people already planning casseroles and chowders, this probably won’t be top of mind.
Leave a Reply