Pasta, Pesto and Peas.
  • 2 Cups of Fresh Basil Leaves
  • 1 Cup of Fresh English Peas, divided
  • 1 Clove of Garlic
  • 2 Tablespoons of Toasted Pine Nuts
  • 2 Tablespoons of Fresh Lemon Juice
  • ⅓ Cup of Extra-Virgin Olive Oil
  • 2 Tablespoons of Grated Parmesan Cheese
  • Salt and Pepper
  • 1 Pound of Pasta, your choice!
  • Reserved pasta water
  1. Bring a pot of salted water to a boil and cook pasta to al dente. During the last 1-2 minutes of cooking, add ¾ cup of the fresh English Peas to the water. Reserve about ΒΌ cup of the pasta water before draining.
  2. In a blender or food processor combine fresh basil leaves, the remaining ¼ cup of fresh English peas, garlic, pine nuts, lemon juice and olive oil; blend to combine.
  3. Stir in grated Parmesan cheese to the pesto and season to taste with salt and pepper.
  4. Toss pesto with drained pasta and peas and a spoonful of the reserved pasta water to coat the noodles. Add more pasta water if necessary to loosen the sauce. Serve with additional Parmesan cheese if desired.
Recipe by DomestikatedLife at