Pasta with Peas and Parsley-Walnut Pesto
- 1 cup fresh flat-leaf parsley leaves
- 2 Tbsp roughly chopped walnuts
- 1 large clove of garlic
- 1 tsp black pepper
- 1/4 tsp kosher salt
- 4 Tbsp extra virgin olive oil, divided
- 2 Tbsp grated Parmigiano-Reggiano cheese
- 1/2 lb short pasta
- 1 small onion, diced
- 1 cup fresh peas
- 1/4 cup dry white wine
- 1/4 cup grated Parmigiano-Reggiano cheese
- Fresh black pepper, to taste
- Extra walnuts, for garnish (optional)
- This recipe is vegetarian
- Produce
- Flat-leaf parsley, fresh leaves (1 cup)
- Garlic (1 large clove)
- Onion, small (1)
- Peas, fresh (1 cup)
- Walnuts (2 Tbsp)
- Walnuts (1)
- Cooking & Baking
- Black pepper (1 tsp)
- Black pepper, Fresh (1)
- Kosher salt (1/4 tsp)
- Olive oil, extra virgin (4 Tbsp)
- Pasta & Grains
- Short pasta (1/2 lb)
- Dairy
- Parmigiano reggiano, grated (6 Tbsp)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on theperfectpantry.com
Social Stats
61.1Rating
1-100
1-100
8Tweets
36Facebook
Shares
Shares
0StumbleUpon
Views
Views
1,943PinterestPins
Recipe Stats
Published May 15, 2012 (9 months ago).
135 people saved this recipe.
