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.
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1
(10-oz) package frozen peas
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2
large garlic cloves
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1/2
cup
pine nuts (2 oz)
-
1/2
cup
grated Parmigiano-Reggiano plus additional for serving
-
1/3
cup
olive oil
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1
lb
penne
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Cook peas on the stove or in a microwave according to package directions, then drain well.
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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.
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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.
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Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.
