Penne with Pesto and Peas
Author: Emily Paster
Recipe type: Main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4
- 1 16-oz box penne (I like de Cecco brand)
- 3 oz fresh basil
- 5 TB pine nuts, lightly toasted in a dry skillet
- 3 cloves garlic
- 3 oz olive oil
- ½ tsp salt
- ¼ cup grated Parmesan or combination of Parmesan and Pecorino Romano
- 1½ cups peas, blanched if fresh or thawed if frozen
- Bring a large pot of salted water to a boil.
- While the water is coming to a boil, combine basil, ¼ cup of the pine nuts, garlic, half the olive oil and salt in a food processor.
- Pulse to combine, scraping down the sides as necessary.
- With the motor running, slowly pour in the remaining olive oil until mixture forms a smooth paste.
- Transfer pesto to a medium-sized bowl and stir in the grated cheese.
- Cook the pasta according to the package direction and drain, reserving ½ cup of the pasta water.
- In a large bowl, combine the pasta and pesto, using the reserved pasta water to thin the sauce if necessary.
- Add the peas and remaining pine nuts and stir to combine.
- Serve with additional grated cheese.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/07/09/penne-with-pesto-and-peas/
3.3.3077