Monday, June 27, 2011

Really Pretty Pea Pesto Pasta

The last recipe I made from my favorite cooking blog was bland, gummy, and a waste of beautiful berries, but I didn't want to give up on Deb. Maybe she gave me one bad recipe, but everyone makes mistakes. I tried out her latest recipe yesterday, with some changes. The nuts and garlic were kicked up to increase the flavor and we tossed in some fresh basil, too. It was deliciously green. Though this pesto pasta tastes like spring, it uses frozen peas, so you can make it at any time of the year. 

Really Pretty Pea Pesto Pasta
(adapted from Smitten Kitchen)
(this RPPP isn't the Rosenthal Prestate Policy Preparation Party, but it's just as good)

1 1/2 to 2 cups frozen peas
1 big handful basil
2 cloves of garlic
1 cup ish walnuts
1/2 cup freshly grated parmesan
salt, pepper
olive oil
pasta of any shape

Toast your walnuts while you lightly boil your peas for two minutes or so. Stop the peas cooking in an ice bath, then drain them. Add about one cup of peas to your food processor along with your basil, parmesan, and garlic. Add in one handful of toasted walnuts. Blend it up with some olive oil, salt, and pepper to taste. 

Save out some pasta water when you cook the pasta. When the pasta is done, stir in some pesto and your reserved peas, adding pasta water as necessary to make it mix well. Serve with extra toasted walnuts on top. 

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