Linguine With Pea Pesto
Photo © Deb Perelman
- 1 1/2 cups (from approximately 1 1/2 pounds peas in pods) fresh pea or a 10-ounce package frozen peas, defrosted
- 1 small garlic clove, minced
- 2 tablespoons pine nuts, toasted and cooled
- 1/2 cup (1 1/8 ounces) finely grated parmesan cheese
- 1/4 teaspoon table salt, plus more for pasta water
- 1/3 cup olive oil
- 12 ounces dried linguine
- Garnish (optional): thinly slivered basil or mint leaves
- Produce
- 1 1/2 pounds peas in pods (1 1/2 cups)
- Pine nuts, toasted and cooled (2 tablespoons)
- Cooking & Baking
- Garlic clove, small (1)
- Olive oil (1/3 cup)
- Table salt (1/4 teaspoon)
- Pasta & Grains
- Linguine, dried (12 ounces)
- Dairy
- Parmesan cheese (1/2 cup)
- Other
- Garnish (optional): thinly slivered basil or mint leaves
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published June 23, 2011 (1 year ago).
555 people saved this recipe.
