Pasta with Pea and Parsley Pesto

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by Amy on September 20, 2011 · 16 comments

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

• 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)

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{ 14 comments… read them below or add one }

Mom October 16, 2011 at 6:30 pm

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.


Eliana October 12, 2011 at 6:27 am

I love pesto but never considered making one out of peas. Will be trying this very soon for sure.


Becki's Whole Life September 28, 2011 at 5:20 pm

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!


Mom September 27, 2011 at 6:33 pm

This one I think I’ll make as a side dish. Looks good.


Georgia @ The Comfort of Cooking September 22, 2011 at 9:59 am

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.


Amy September 22, 2011 at 1:24 pm

Thanks Georgia!!


Stephie @ Eat Your Heart Out September 21, 2011 at 4:09 pm

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.


Jenna September 21, 2011 at 6:42 am

Oooh, pea pesto! I’m loving that idea. And after that chicken marsala, you’ve totally turned me on to frozen peas.


sippitysup September 20, 2011 at 12:11 pm

It’s still warm here too. Not that I would let cool weather stop me from a plate a gorgeously green as this… GREG


Joanne September 20, 2011 at 9:57 am

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.


Sandi Benoit September 20, 2011 at 9:41 am

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…


Amy September 20, 2011 at 9:45 am

Heee. I know, Sandi. Well, I can’t please everyone all of the time, right? *whistles*


pam September 20, 2011 at 8:11 am

This is a perfect seasonless dish!! With peas always in the freezer and parsley readily available!


Amy September 20, 2011 at 9:44 am

I think so! But for people already planning casseroles and chowders, this probably won’t be top of mind.


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