Jonathan Wilhoite Blog: Pea Pesto Pasta

Tuesday, December 29, 2015

Pea Pesto Pasta

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Ingredients

1/2 pound (8 ounces or 225 grams) dry 100% whole wheat pasta
3 cups (400 grams) frozen peas, defrosted
10-12 fresh basil leaves (save extra leaves for garnishing)
2 garlic cloves
1/4 cup (30 grams) walnuts + extra for garnish, toasted and cooled
3/4 cup (75 grams) finely grated parmesan cheese
1/4 teaspoon salt, plus more for pasta water
3 tablespoons olive oil

Directions

Cook pasta al dente according to package instructions. Save 2 cups of pasta water; some of this will be added back into the dish later. Strain and set pasta aside.

Prepare an ice bath by filling a medium bowl halfway with water and ice cubes. Set aside.

Heat a medium pot halfway filled with water until water boils. Blanch the peas for 2-3 minutes. Strain and immediately pour the peas into the ice bath (this prevents peas from overcooking and turning a yucky yellow-green).

Add 2 1/2 cups peas (reserving 1/2 cup), basil leaves, garlic, walnuts, cheese and salt into food processor. Process for 2-3 minutes, drizzling in olive oil near the end. If needed, process for an additional minute until pesto reaches a smooth consistency.

Add pasta and pesto back into pasta pot, and turn the heat to medium-high. Add the remaining 1/2 cup peas and pour 1/2 cup of pasta water (that you saved). Stir until pasta is well-coated with pesto. If the pesto is too thick for you taste continue to add more of the pasta water 1/2 cup at a time until it reaches the desired consistency.

Garnish with fresh basil and grated parmesan to serve.

NOTE: You can refrigerate leftover pasta water to revive leftover pesto pasta. Regular tap water will also work in a pinch!

Source: Pea Pesto Pasta – MyFitnessPal

Image Credit: Pea Pesto Pasta

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from NUTRITIONCLUB http://nutritionclub.ca/pea-pesto-pasta/