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overhead view of two round white bowls filled with cooked corkscrew pasta tossed in smoky pea and basil pesto a tumbler of white wine sits next to each bowl along with a fork a chunk of toasted baguette with a dish of butter rest at the bottom left corner and a vase of hydrangeas and a small white ramekin of grated parmesan with a small spoon rest at the top right

Smoky Pea & Basil Pesto Pasta


  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 9 minutes
  • Total Time: 14 minutes
  • Yield: 4 servings 1x

Description

Smoked Almonds, Peas, and Basil are whirled in a blender to create a rich & velvety pesto. Toss with cooked rotini pasta for a quick and easy dinner!


Scale

Ingredients

For the Pesto:

1/4 cup smoked almonds

10 ounces frozen peas, thawed and drained

packed 1/3 cup of basil leaves

1/3 cup extra virgin olive oil

1/2 cup grated parmesan cheese

1/2 tsp sea salt

1 Tbsp lemon juice

One large clove of garlic, minced

Remaining Ingredients:

8 ounces of rotini pasta, cooked and drained

1/41/2 cup of reserved pasta cooking water

additional peas and grated parmesan, for garnish, if desired


Instructions

To Make the Pesto: Place all of the pesto ingredients in a high-speed blender.  Puree the ingredients until smooth.  Set aside.

Cook the pasta according to the directions on the box. About a minute before the pasta is finished cooking, use a glass measuring cup to carefully scoop out 1/4-1/2 cup of the cooking water.  Set the cooking water aside.

Drain pasta in a colander and dump the drained pasta back into the pot.

Stir several spoonfuls of the pesto into the pasta.  Add a dash of the reserved cooking water.  Continue adding pesto and cooking water until the pasta is coated to your liking.  There will be a little bit of pesto leftover.

Scoop pasta into serving bowls and enjoy!!!

The pasta can be served with additional thawed peas and grated parmesan cheese if desired.


Notes

Don’t use grated parmesan from a can.  The final pesto will be thick & clumpy. Look for wedges of Parmesan Reggiano in the cheese department of your local grocery store.

Place frozen peas in a strainer and run hot water over them until the peas are thawed and bright green.

The reserved pasta cooking water contains starch from the pasta that helps the pesto sauce bind to the noodles.

There will be a little bit of pesto left.  Use it to top toast or spread on sandwiches!

  • Category: Pasta
  • Method: Boiled
  • Cuisine: Italian

Keywords: pea pesto pasta