Pea and Parsley Pesto with Linguine
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 2 cups fresh peas, blanched, or frozen peas
- 2 cups packed fresh parsley leaves
- ½ cup walnuts, toasted
- 2/3 cup grated Parmesan, plus more for serving
- 3 garlic cloves, smashed and peeled
- ⅓cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 ounces dry linguine
Procedure
Pesto:
Cook 1 cup peas until tender. In a food processor, combine cooked 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.
Pasta:
In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before the pasta has finished cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with ¾ cup pesto (reserve remainder for another use). Adding enough pasta water to create a sauce that coats the pasta. Season generously with salt and pepper. Serve pasta with more Parmesan.
Cook 1 cup peas until tender. In a food processor, combine cooked 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.
Pasta:
In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before the pasta has finished cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with ¾ cup pesto (reserve remainder for another use). Adding enough pasta water to create a sauce that coats the pasta. Season generously with salt and pepper. Serve pasta with more Parmesan.
Pea and Parsley Pesto with Linguine
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 4 servings
Ingredients
- 2 cups fresh peas, blanched, or frozen peas
- 2 cups packed fresh parsley leaves
- ½ cup walnuts, toasted
- 2/3 cup grated Parmesan, plus more for serving
- 3 garlic cloves, smashed and peeled
- ⅓cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 ounces dry linguine
Procedure
Pesto:
Cook 1 cup peas until tender. In a food processor, combine cooked 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.
Pasta:
In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before the pasta has finished cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with ¾ cup pesto (reserve remainder for another use). Adding enough pasta water to create a sauce that coats the pasta. Season generously with salt and pepper. Serve pasta with more Parmesan.
Cook 1 cup peas until tender. In a food processor, combine cooked 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.
Pasta:
In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before the pasta has finished cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with ¾ cup pesto (reserve remainder for another use). Adding enough pasta water to create a sauce that coats the pasta. Season generously with salt and pepper. Serve pasta with more Parmesan.