Pasta with Peas & Pesto

pasta & pesto & peas

peas and pesto and parmesan and pasta and– well that’s it actually. super simple, such spring. use a quality store-bought pesto if you must, but fresh homemade pesto makes people happy

serves 4 people with self control

for the pasta

8 oz pasta — i like a long thin noodle here but use whatever shape makes you giggle

1/2 cup fresh or frozen peas (not canned, never canned)

1 & 1/2 cup snow peas

1/2 cup pesto

parmesan shavings

boil your pasta according to package instructions, reserving some pasta water once it gets nice and starchy

right before you drain your pasta, add both types of peas to the water, then drain and set aside for a hot sec

off the heat, add pesto and a little bit of the pasta water to the pot before adding the noodles. stir everything together for a minute or so until the pasta absorbs a little of the sauce and everything is homogenous

serve with big shavings of parm and a drizzle of olive oil if you’re feeling it and call it a day

for the pesto

2 cups fresh basil leaves

3-4 garlic cloves, peeled and smashed

1 tbsp. parmesan (vegans–sub nutritional yeast or vegan parm)

1/4 cup walnuts or pine nuts

2 tbsp. water

2 tbsp. olive oil

1/2 tsp. salt and 1/4 tsp. pepper

in a food processor: pulse all dry ingredients together until everything is pretty finely chopped

add water and pulse again, scraping down the sides

pour in the olive oil as you blend one final time until it looks like pesto. you know what pesto should look like.

Nutrition Information

contains approximately 346 calories per serving

50g carbohydrates/18g fat/ 12g protein

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