https://www.marthastewart.com/1538219/pea-pesto-handkerchiefs
Made with vibrant green peas, fresh
basil, and curly lasagna noodles, this simple spring dinner looks beautiful
when plated.
30 mins 15 mins 4
TOTAL TIME PREP SERVINGS
Ingredients
2 tablespoons pine nuts
Kosher salt and freshly ground black
pepper
10 ounces frozen peas
1/4 cup packed fresh basil leaves,
plus more for serving
1 small clove garlic, coarsely
chopped
1/4 cup grated Parmigiano-Reggiano,
plus more for serving
1/3 cup extra-virgin olive oil, plus
more for serving
12 ounces curly lasagna noodles,
broken into 2-inch pieces
1 cup ricotta, for serving
Directions
1. Preheat oven to 350 degrees.
Toast pine nuts on a rimmed baking sheet 5 to 7 minutes; set aside. Bring a
large pot of salted water to a boil; add peas and cook until bright green and
tender, about 1 minute. Transfer to a plate with a slotted spoon. Let cool
slightly.
2. When cool enough to handle, add
half of peas to a food processor with basil, pine nuts, garlic,
Parmigiano-Reggiano, and 1 tablespoon water. Pulse until a paste forms. With
machine running, slowly drizzle in oil. Season with salt and pepper.
3. Return water in
pot to a boil; add pasta, a handful at a time. Cook according to package
instructions, stirring frequently, until al dente. Reserve 1 cup pasta water;
drain. Return pasta to pot; toss with pesto and reserved pasta water. Divide
among 4 plates; top with remaining peas and more basil leaves and Parmigiano-Reggiano.
Dollop with ricotta, drizzle with oil, and serveMy notes:
1. I used pecorino instead of parm.
2. I used the TJ's "gigli" pasta that basically looks like broken lasagna noodles. This might be good with bowtie pasta.
3. When serving with ricotta, make sure to sprinkle a little salt on the ricotta blobs.
4. The peas made the pesto stay a beautiful green for days afterward. It could however, use more basil for punch (or adhere to the recipe and serve with fresh basil, which I did not).
5. I really like the creaminess of this pesto-- it came together (with some finagling) in the blender and was delicious! TK said that he liked it but wished there was more of a basil punch.
What 'with some finagling' did you do? Per recipe, my came out as a paste. Only thing(s) I can think of to thin down are more EVVO, which will destroy the overall flavor, pasta water, or maybe lemon juice.
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