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 ). 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.