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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