Pasta Salad with Peas and Pesto
- 1 cup packed fresh basil or mint (or combination), plus more for garnish
- 1 large garlic clove, roughly chopped (about 2 teaspoons)
- 1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano
- 3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
- 3 tablespoons fresh lemon juice, from 1-2 lemons
- 1/3 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
- 8 ounces (about 1 1/2 cups) frozen green peas, thawed
- This recipe is vegetarian
- Produce
- Basil or mint, packed fresh (1 cup)
- Green peas, frozen (8 ounces)
- Walnuts or pinenuts, toasted (3 tablespoons)
- Cooking & Baking
- Garlic clove, roughly chopped (about 2 teaspoons), large (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra virgin (1/3 cup)
- Pasta & Grains
- Gemelli pasta, cooked (1/2 pound)
- Drinks
- Lemon juice, fresh (3 tablespoons)
- Dairy
- Pecorino romano or parmigiano reggiano (1 ounce)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 11, 2012 (10 months ago).
219 people saved this recipe.
