Meatless Monday is Back: Pea & Parsley Pesto
Here is a delicious vegetarian dinner.Â I promise — you won’t miss the meat!
I never had pesto made with peas before, but the parsley – pea – walnut combination was terrific.Â A little sweetness from the peas, some nuttiness from the parmesan and walnuts, and some freshness from the parsley.
A couple of notes…To toast the walnuts, simply spread nuts on a baking sheet and bake at 350 degrees for 8 to 10 minutes.Â I used whole wheat spaghetti to make the dish more healthful.
You’ll note that the recipe makes more pesto than you need for the pasta.Â I think I am going to make some crostini with the pesto on Thursday night and serve with a white bean soup I plan to make.
Tim and I both gobbled this dish down!Â I will definitely be making this again.
Pea & Parsley Pesto with Linguine
Everyday Food, March 2010
- 2 cups frozen peas (from a 10-oz. bag)
- 1 cup packed fresh flat-leaf parsley
- 1/2 walnuts, toasted
- 2/3 cup grated Parmesan, plus more for serving
- 3 garlic cloves, smashed and peeled
- 1/3 cup extra virgin olive oil
- coarse salt and pepper
- 12 oz. linguine
Cook 1 cup peas according to package instructions.Â In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water.Â Pulse until a paste forms.Â With machine running, slowly add oil, processing until blended; season with salt and pepper.
In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking.
Reserve 1 cup pasta water; drain pasta and peas.Â Return pasta and peas to pot and toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats the pasta.
Serve pasta with more Parmesan.