Pasta with Peas & Pesto
I made another quick and easy pasta dish for dinner today. Pasta with Peas & Pesto. This is something that I used to make very frequently when I worked at the Manor. My boss was really fond of it.
I used to use a recipe from Ina Garten to make it for her. There was fresh basil in abundance there so it was very easy to make my own pesto from scratch. Here where I live now, it is not so easy. Fresh basil is only available in small amounts and is almost always bruised and discolored from being store in too cold an environment.
- 8 ounces dry pasta (227g)
- 1/4 to 1/3 cup (65 – 85g) good quality prepared pesto
- 2 cloves garlic, peeled
- 2 TBS good quality grated Parmesan cheese or Pecorino Romano
- 2 TBS extra virgin olive oil
- the juice and zest of one lemon
- pinch of red pepper flakes (optional)
- 1 to 1 1/2 cups (142g – 227g) of frozen peas
- salt and black pepper to taste
- Parmesan Cheese to sprinkle over top
- toasted pine nuts to sprinkle over top (optional)
- Fresh Basil leaves to garnish (optional)
- Lemon slices to garnish (optional)
If you are a fan of quick and easy and of pasta recipes, you might also enjoy the following tasty options!
PASTA E PISELLI - Simple ingredients put together in a simple way. Pasta, peas, water and cheese. It doesn’t get any simpler or easier than this. You wouldn’t think that simple things like this could come together in such a delicious way, but like magic, they do! I love this.
CHEESY TUNA SKILLET PASTA - This is a fabulously tasty skillet meal. It goes together really quickly and is done in about 15 minutes time maximum. While it is cooking you can be putting together a nice salad to serve on the side. Easy peasy. It’s like your favorite Tuna Casserole, or Tuna Helper I guess. Cooked on top of the stove, all in one dish. Again, no fuss, no muss.
Pasta with Peas & Pesto
- 8 ounces dry pasta (227g)
- 1/4 to 1/3 cup (65 – 85g) good quality prepared pesto
- 2 cloves garlic, peeled
- 2 TBS good quality grated Parmesan cheese or Pecorino Romano
- 2 TBS extra virgin olive oil
- the juice and zest of one lemon
- pinch of red pepper flakes (optional)
- 1 to 1 1/2 cups (142g – 227g) of frozen peas
- salt and black pepper to taste
- Parmesan Cheese to sprinkle over top
- toasted pine nuts to sprinkle over top (optional)
- Fresh Basil leaves to garnish (optional)
- Lemon slices to garnish (optional)
- Place a large pot of lightly salted water on to boil. Cook the pasta to al dente according to the package directions, adding the frozen peas for the last two minutes of cook time.
- While the pasta is cooking, whisk together the garlic, cheese, lemon juice and zest, red pepper flakes (if using) and olive oil to combine. Season to taste with salt and black pepper.
- Drain the pasta and rinse under hot water.
- Toss the cooked pasta and peas together with the garlic and cheese mixture and the prepared pesto, folding everything together well. Taste and adjust seasoning again as required.
- Pop into a large heated bowl to serve, garnished with additional grated cheese, toasted pine nuts, lemon slices and basil leaves if using.
- Serve immediately.
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Source: https://www.theenglishkitchen.co/2024/05/pasta-with-peas-pesto.html
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