Penne with Pesto and Peas
Author: 
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
An easy pasta dish with fresh basil pesto and peas. Works as a vegetarian main course or a side dish to accompany fish or chicken.
Ingredients
  • 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
Instructions
  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. Pulse to combine, scraping down the sides as necessary.
  4. With the motor running, slowly pour in the remaining olive oil until mixture forms a smooth paste.
  5. Transfer pesto to a medium-sized bowl and stir in the grated cheese.
  6. Cook the pasta according to the package direction and drain, reserving ½ cup of the pasta water.
  7. In a large bowl, combine the pasta and pesto, using the reserved pasta water to thin the sauce if necessary.
  8. Add the peas and remaining pine nuts and stir to combine.
  9. Serve with additional grated cheese.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/07/09/penne-with-pesto-and-peas/