Linguine with Pea Pesto
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Ingredients
- 1 1/2 cups fresh pea or a 10-ounce package frozen peas, defrosted
- 1 small garlic clove, minced
- 2 tablespoons pine nuts, toasted and cooled
- 1/2 cup finely grated parmesan cheese
- 1/4 teaspoon table salt, plus more for pasta water
- 1/3 cup olive oil
- 12 ounces dried linguine
- Garnish (optional): thinly slivered basil or mint leaves
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Preparation
Step 1
Prepare an ice bath (optional) by filling a large bowl with ice water.
Step 2
Bring a small saucepan of lightly salted water to a boil.
Step 3
Add peas and cook for 2 minutes, ensuring they remain slightly firm.
Step 4
Drain peas and add them to the ice bath (if using) to stop cooking, then drain again. If not using an ice bath, let peas cool to lukewarm before proceeding.
Step 5
Set aside 1/2 cup of the cooked peas.
Step 6
In a food processor, blend the remaining cup of peas with garlic, pine nuts, 1/3 cup parmesan, and salt until smooth, about 2 to 3 minutes, scraping down the sides as needed.
Step 7
With the processor running, drizzle in olive oil until combined.
Step 8
Cook the linguine until al dente, reserving about two cups of pasta cooking water.
Step 9
Drain linguine and return to the pot.
Step 10
Over moderate heat, toss pasta with pea pesto, reserved peas, and as much pasta water as needed to smooth and coat the pasta evenly.
Step 11
Cook for one minute, allowing the pesto to adhere to the pasta.
Step 12
Adjust salt to taste and add freshly ground black pepper if desired.
Step 13
Serve immediately, garnished with fresh herbs and remaining parmesan.
Step 14
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Chef's notes
This dish is inspired by the freshness of early summer produce and is ideal for a relaxed, home-cooked meal.
Using fresh peas can enhance the flavor, although frozen peas are a convenient alternative.
Toasted baguette slices can be used to enjoy any leftover pesto as a crostini.
Feel free to experiment with herbs like basil or mint for garnish.
