Sweet pea pesto pasta

Step by Step

Step 1

Using a high-speed blender, blend the sweet peas, garlic, basil, mint, parmesan cheese, pistachios, salt, olive oil, lemon juice, and water until smooth and creamy. Be sure to scrape down the sides. Set aside.

Step 2

Bring a large pot of salted water to a boil and add the pasta. Cook until the pasta is al dente, about 5-7 minutes.

Step 3

Set some pasta water aside and strain the pasta.

Step 4

Transfer the pasta to a large bowl and add the pesto. Toss until the pasta is coated. Add the sweet peas, pistachios, and parmesan cheese. Mix until combined.

Step 5

If serving hot, serve immediately. If serving as a cold pasta salad, cover and refrigerate until cold.

Warning

If the sauce is not blending, add 1-2 tablespoons more water to the sauce.
We used frozen, cooked peas. If you are using fresh peas, be sure to blanch the peas before making the pesto.
If the pesto pasta is too thick for your liking, add 1-2 tablespoons of pasta water to the bowl and toss.
We used fusilli pasta, but any small, shaped pasta will work.