2000s Recipes + Menus

Penne with Pea Pesto

Serves4 to 6
  • Active time:10 min
  • Start to finish:20 min
July 2007
One of the things we love about pesto is its versatility: Peas can take on basil’s traditional role without missing a beat.
  • 1 (10-oz) package frozen peas
  • 2 large garlic cloves
  • 1/2 cup pine nuts (2 oz)
  • 1/2 cup grated Parmigiano-Reggiano plus additional for serving
  • 1/3 cup olive oil
  • 1 lb penne
  • Cook peas on the stove or in a microwave according to package directions, then drain well.
  • With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
  • Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
  • Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.
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