Pesto ain’t just about basil, this pea pesto pasta recipe fuses a classic Italian pesto with sweet garden peas and all in under 30 minutes!
I adore pesto, it is a delicious, light and really satisfying sauce for pasta. Most importantly it is really simple to make at home!
There are some that insist that it is made in a pestle and mortar and whilst it is a little better, I use a mini blender to make mine.
It makes it a quick and mess free dinner!
But free yourself from those shackles, this bright and vibrant pea pesto is just one way of adding different flavours.
For example have a rocket pesto that I use as a pizza sauce!
What Pasta to Use.
Pesto is a great sauce for so many types of pasta.
I usually serve it with spaghetti because it is what is on my cupboard most often.
But it is just as good with short pasta, I served my wild garlic pesto, which you must try, with rigatoni.
But it would also be great with everything from the fusilli that I use in my smoked mackerel pasta to tagliatelle.
The most important thing to do when cooking pasta is salt your water well!
It is often overlooked by cooks and recipe developers alike.
You want at least 1 tablespoon of salt for 4 litres of water.
The tagline for my site is that “eating should be special too” and for me, that means that includes presentation!
It may look flash but it is really easy and you just need a couple of tools. A cake spatula and a carving fork.
Then you just put the carving fork into the spaghetti and pick up lots of pasta.
Use the spatula to spread the pasta fairly evenly along the prongs.
Then spin the carving fork in a similar way that you would with a regular fork to pick up spaghetti.
All the while using the spatula to arrange the pasta as you go.
Whilst you are learning this technique you may need to go back in a couple of times. When you have a nice “tube” just slide it onto a plate.
Of course, this tastes just as good just dropped into a nice bowl!
A light and simple pea pesto creates a delicious and simple sauce for this pasta dish that is finished off with butter toasted breadcrumbs.
- 175 g (6.2 oz) Spaghetti
- 100 g (3.5 oz) Garden Peas
- 30 g (1 oz) Parmesan Cheese
- 30 g (1 oz) Pine Nuts
- 15 g (0.5 oz) Basil Leaves
- 1 Clove Garlic
- 50 g (1.75 oz) Olive Oil
- 1/2 Tsp Black Pepper
For the Breadcrumb Topping
- 15 g (0.5 oz) Bread Crumbs
- 15 g (0.5 oz) Butter
- Bring a large pan of well salted water to the boil.
- Place the peas in a colander that fits into the pan.
- When the water is boiling add the peas and cook for 2 minutes.
- Remove and then refresh in running cold water.
- Add the pasta to the boiling water and cook for 30 seconds less than the packet instructions.
- When cool place half of the peas in a blender.
- Add the basil, parmesan cheese, pine nuts, garlic clove, black pepper, and olive oil.
- Pulse blend until you have a rough pesto.
- Chop the remaining peas with a knife and add them to the pesto stirring to combine.
- Melt the butter in a small frying pan over a medium heat.
- When the butter begins to foam add the bread crumbs and toast for 3-4 minutes.
- Drain the pasta reserving a little of the cooking liquid.
- Mix the pasta with the pesto in a pan over a low heat.
- Add a little (1-2 tbsp) of the cooking to help the pest for a nice clingy sauce.
- Serve sprinkled with the breadcrumbs and more fresh basil.
Amount Per Serving: Calories: 631Total Fat: 45gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 29mgSodium: 381mgCarbohydrates: 45gFiber: 5gSugar: 5gProtein: 15g
Calorific details are provided by a third-party application and are to be used as indicative figures only.