Saturday, July 7, 2007

So Simple - Fresh Genovese Basil Pesto Pasta with Peas

I think I like this recipe because it has so many "p's" in it...pasta, pesto, peas, pine nuts, parmesan and pepper! Actually, I like it most because it is super fast, simple, and tasty, plus I get to use my fresh herbs and my coveted magic bullet (the fruits of infomercial surfing at 4am). Served with some garlic bread and a simple tomato salad, it's perfect for summertime.


  • 16 oz pasta (i like to use rotini or nuggets because the folds catch all the yummy sauce)
  • 2 cups fresh, packed basil leaves (Genovese variety if possible)
  • 2 oz parmesan cheese, plus some shredded for topping
  • 2 cloves garlic, peeled
  • 4 tbsp pine nuts plus 2 tbsp reserved
  • 6 tbsp extra virgin olive oil
  • 1/2 c frozen peas
  • 1/4 c pasta water
  • salt and fresh ground pepper
  • put water to boil for the pasta.
  • in a blender, food processor, or magic bullet add the basil, garlic, 4 tbsp pine nuts, 2 oz
    parmesan and olive oil, pulse until smooth.
  • boil the pasta according to directions adding the frozen peas during the last two minutes of cooking time. drain, reserving 1/4 c of the pasta water, and return to pot for mixing.
  • mix the pesto sauce, reserved 2 tbsp of pine nuts, and reserved pasta water into the pasta and peas.
  • season with salt and fresh ground black pepper to taste.
Serve in bowls with the shredded Parmesan and fresh black pepper on the side for individual application. So fast, so easy, yet so good

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