A classic in our fast after work kitchen: the pea pesto. If you like peas, you will love this pesto!
The ingredients for this pesto are always at home. Frozen peas, parmesan, olive oil, pine nuts. If you are considering pine nuts as a curiosity in your pantry, just use almonds or macadamia nuts. And then consider buying some pine nuts. That’s because they have a wonderful unique flavour, which cannot be compared to any other nut.
Everything is thrown into the mixer and minced until creamy. Cook the pasta, and mix it, baby! Add some pasta water eventually and you’re done! Easy, fast and delicious!
One year ago: Cantucchini
180 g peas (frozen or fresh)
1 garlic clove, minced
2 Tbsp pine nuts
30 g parmesan, finely grated salt
about 50 ml olive oil
Toast the pine nuts, let them cool. Blanch the peas in salted boiling water for 4-5 minutes, if the peas are still frozen. Fresh ones only need 2 minutes. The peas should still be vibrant green and firm to the bite. Drain and stop the cooking process with cool water.
Put one third of the peas aside, to add them later to the pasta and the pesto, if you like.
Otherwise place them all in the food processor, as well as the pine nuts, garlic, parmesan, a pinch of salt and the olive oil. Mix until creamy and smooth.
Reserve some pasta water after cooking the pasta and mix it in the pesto, because the pesto is very thick.
Now combine the pasta, the pesto and the remaining peas. Season with salt and pepper.
Serve with extra parmesan, if you like (tastes already great without).