Pea and Parsley Pesto with Spaghetti
Parsley is a tasty replacement for basil in this pesto that gets a springy addition of sweet peas. Toss your favorite pasta for a quick and satisfying meal that’s ready in under 30 minutes.
If you are in need of a quick, easy recipe to serve up dinner in less then 30 min, then look no further. This easy pesto will make the whole family happy and your life easy, plus it’s very healthy and calls for simple and nutritious ingredients.
My life has been a roller coaster recently with a crazy work schedule which hasn’t left much free time to spend in the kitchen and this pesto has come super handy. You can also make a large batch and store it in your freezer for when needed!
- 1 cup fresh boiled peas
- 1-2 cloves of garlic
- 14 cup raw walnuts
- salt and ground pepper
- 1/2 cup parsley leaves
- 1/3 cup grated parmesan cheese + more to serve
- 2 tbsp extra virgin olive oil + more to drizzle
- 380 g spaghetti or other cuts of pasta (gluten-free if needed)
For this recipe you can really use any cut of pasta you like or have on hand. Linguine, spaghetti or short-cut one all suit perfectly this light pesto. I decided to go for my beautiful organic tri-color spaghetti (by Alce Nero).
Wash and boil some fresh peas (you can use frozen as well) and boil them until cooked. In a blender of food processor combine cooked peas, parsley, walnuts, Parmesan, garlic, and 2 tablespoon water.
Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.
In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta.
Toss past with pesto (reserve any remainder for another use), adding enough pasta water to create a sauce that coats pasta.
Serve pasta with more Parmesan, a drizzle of EVO and a few whole peas.