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!
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
8 ounces of rotini pasta, cooked and drained
1/4–1/2 cup of reserved pasta cooking water
additional peas and grated parmesan, for garnish, if desired
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.
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