Pea Pesto Pasta

I can’t help it. I just sort of try to turn every vegetable, weird or not, into pesto. Like Brussels sprouts pesto, or the gorgeous Beet Pesto that is in my new cookbook (out later this month!!) that my friend Sommer posted the other day. (You can check out that recipe and sign up to win a free signed copy of the book HERE by the way!)

Or, like this Pea Pesto Pasta that I made this weekend.

Pea Pesto Pasta

I am completely obsessed with Trader Joe’s fresh hulled green peas right now. They are so pretty, and they just taste good and make me feel like Spring is here, even when it dumps buckets of rain sideways all day long.

IMG_2948.jpg

But that was yesterday. And today I am in sunny San Franscico for the IACP conference!! And desperately trying to soak up every second of the sunny California weather. But I was sure to leave a big batch of this pea pesto pasta for the kids in the refrigerator when I took off for a few days.

It is super easy, a beautiful bright green color and so full of bright Spring flavors. Try this perfect spring weeknight dish!

Pea Pesto Pasta

To make this Fresh Pea Pesto Pasta this is what you do:

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.

Boil peas for 30 seconds and then remove with a slotted spoon and drain and plunge into the ice water.

Pea Pesto Pasta

Bring the water back to a boil and add the pasta. Cook it according to package directions to al dente.

Drain the peas and add to the bowl of a food processor with garlic, lemon zest, lemon juice and olive oil.

Pea Pesto Pasta

Puree until smooth. Season with kosher salt. Pulse cheese in for 2 seconds.

Pea Pesto Pasta

Pea Pesto Pasta

Toss the Pea Pesto with the pasta and season with additional kosher salt and pepper if needed. You can garnish with additional parmesan cheese.

Pea Pesto Pasta

Recipe: Pesto Pea Pasta

Ingredients

  • -1 pound pasta
  • Pea Pesto
  • -2 ½ cups fresh hulled peas
  • -2 garlic cloves
  • -1 lemons zest
  • -2 tablespoon fresh lemon juice
  • -¼ cup olive oil
  • -kosher salt
  • -1 cup parmesan cheese, finely shredded

Instructions

  1. 1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.
  2. 2. Boil peas for 30 seconds and then remove with a slotted spoon and drain and plunge into the ice water.
  3. 3. Bring the water back to a boil and add the pasta. Cook it according to package directions to al dente.
  4. 4. Drain the peas and add to the bowl of a food processor with garlic, lemon zest, lemon juice and olive oil. Puree until smooth. Season with kosher salt. Pulse cheese in for 2 seconds.
  5. 5. Toss the Pea Pesto with the pasta and season with additional kosher salt and pepper if needed. You can garnish with additional parmesan cheese.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

 

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Categorized: Pasta, Recipe Index
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Pea Pesto Pasta

I can’t help it. I just sort of try to turn every vegetable, weird or not, into pesto. Like Brussels sprouts pesto, or the gorgeous Beet Pesto that is in my new cookbook (out later this month!!) that my friend Sommer posted the other day. (You can check out that recipe and sign up to win a free signed copy of the book HERE by the way!)

Or, like this Pea Pesto Pasta that I made this weekend.

Pea Pesto Pasta

I am completely obsessed with Trader Joe’s fresh hulled green peas right now. They are so pretty, and they just taste good and make me feel like Spring is here, even when it dumps buckets of rain sideways all day long.

IMG_2948.jpg

But that was yesterday. And today I am in sunny San Franscico for the IACP conference!! And desperately trying to soak up every second of the sunny California weather. But I was sure to leave a big batch of this pea pesto pasta for the kids in the refrigerator when I took off for a few days.

It is super easy, a beautiful bright green color and so full of bright Spring flavors. Try this perfect spring weeknight dish!

Pea Pesto Pasta

To make this Fresh Pea Pesto Pasta this is what you do:

Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.

Boil peas for 30 seconds and then remove with a slotted spoon and drain and plunge into the ice water.

Pea Pesto Pasta

Bring the water back to a boil and add the pasta. Cook it according to package directions to al dente.

Drain the peas and add to the bowl of a food processor with garlic, lemon zest, lemon juice and olive oil.

Pea Pesto Pasta

Puree until smooth. Season with kosher salt. Pulse cheese in for 2 seconds.

Pea Pesto Pasta

Pea Pesto Pasta

Toss the Pea Pesto with the pasta and season with additional kosher salt and pepper if needed. You can garnish with additional parmesan cheese.

Pea Pesto Pasta

Recipe: Pesto Pea Pasta

Ingredients

  • -1 pound pasta
  • Pea Pesto
  • -2 ½ cups fresh hulled peas
  • -2 garlic cloves
  • -1 lemons zest
  • -2 tablespoon fresh lemon juice
  • -¼ cup olive oil
  • -kosher salt
  • -1 cup parmesan cheese, finely shredded

Instructions

  1. 1. Bring a large pot of salted water to a boil. Prepare a large bowl of ice water.
  2. 2. Boil peas for 30 seconds and then remove with a slotted spoon and drain and plunge into the ice water.
  3. 3. Bring the water back to a boil and add the pasta. Cook it according to package directions to al dente.
  4. 4. Drain the peas and add to the bowl of a food processor with garlic, lemon zest, lemon juice and olive oil. Puree until smooth. Season with kosher salt. Pulse cheese in for 2 seconds.
  5. 5. Toss the Pea Pesto with the pasta and season with additional kosher salt and pepper if needed. You can garnish with additional parmesan cheese.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

 

Recipe by Heather Christo (http://heatherchristo.com)