By Tested and perfected in the Sur la Table kitchen
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Pea and Parsley Pesto with Linguine
By Tested and perfected in the Sur la Table kitchen
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Yield/Serves:
Makes 4 servings
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
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.
