Homemade pesto makes all the difference…especially when sweet peas get in on the act! My Sweet Pea Pesto Penne Rigate hits the spot!
What happens when you take basil out of pesto?
You add sweet peas, of course!
A short time ago I shared a recipe for Bruschetta with Sweet Pea Pesto, Prosciutto and Asparagus. It was my ‘first day of spring’ post and I was hoping that the kelly green of the pesto would take my mind off the perpetual gray skies just outside my window.
Did it work? Oh yes.
But better yet, I get to enjoy this sweet pea pesto pasta on days that are now sunny and warm. I actually need sunglasses for more than just a style statement 😉 and that’s saying something for living in a town whose population invests more in mittens and mufflers than Ray-Bans and flip-flops. (Does the word muffler date me? It does, doesn’t it? Does anyone say muffler anymore? Of course not, they say scarf. People say scarf. I say scarf. I’ve actually never used the word muffler before. I don’t even know where that came from. I might as well have said stole or tippet. Oh my.)
As these days become increasingly warmer it becomes increasingly rarer that I make a big pot of sauce and meatballs. I tend toward sauces and pestos on the lighter side.
This is one such sauce. And whether you use a food processor or a mortar and pestle – the result is always delicious.
The ingredients for this Sweet Pea Pesto Penne Rigate include:
- pasta
- sweet peas
- garlic
- toasted pine nuts (though you could use walnuts)
- Parmigiano-Reggiano
- olive oil
- salt & pepper
I’m willing to bet that you have most if not all of what you need for this supremely springy springtime dish. (I apologize for the alliteration. Sometimes I just can’t help myself.)
Here’s to sweet pea pesto, flip flops and sunglasses for as long as we can have ’em!
Buon Appetito!
A few more goodies worth checking out:
Spring Minestrone with Chicken Meatballs
And don’t forget to check out Ciao Chow Bambina on Instagram, Pinterest and Facebook!
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Sweet Pea Pesto Penne Rigate
- Category: Dinner
- Cuisine: Italian
Description
Homemade pesto makes all the difference…especially when sweet peas get in on the act!
Ingredients
- 12 oz. frozen sweet peas
- 2 plump garlic cloves, minced
- 1/2 cup toasted pine nuts
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 cup olive oil
- Salt & cracked black pepper, to taste
- 1 lb. penne rigate
Instructions
- Cook peas according to package directions.
- Place peas, minced garlic, toasted pine nuts, grated cheese, pinch of salt and pepper into the bowl of a food processor.
- Begin blending and while motor is running, slowly add olive oil until fully incorporated.
- Once done, set aside.
- Cook pasta in salted boiling water until al dente.
- Reserve 1/2 cup cooking liquid, then drain pasta.
- Return pasta to the pot and add pesto, stirring constantly until sauce is fully incorporated.
- Add cooking liquid if it seems dry.
- Serve with an extra bit of cracked black pepper.
- Enjoy!
CIAO!
I love pesto as a light sauce too, and the colour of this one is just gorgeous! I also laughed out loud at your ‘muffler’ paragraph. I knew what you meant, and didn’t think anything of it!
Hahahaha! Thanks, dear!!
Your creativity has come out in full force with this dish, peas for pesto!? Would have never thought of that! Great recipe!
Thank you, Kevin! I appreciate that!! 🙂
Haha, Annie! When I read muffler I definitely thought of the car variety. Peas are perfect for spring! This is one green pasta dish that I would be all over! 🙂
Yaaaas! Thank you, friend! 🙂
Such a fabulous spring recipe Annie! And love how easy it is too! Pinning and serving up soon!
Simple, light and tasty! The best for warmer days…which we’re still waiting on!
I LOL Muffler, Annie! I had to really think about it because I was thinking about a car part! LOL! So glad you reminded me of this delicious pesto!
Heheheh! Thanks so much, dear!!
Love any kind of pesto for my pasta and this is sure to make an appearance on our table 🙂 . Love the color and the delightful texture. Beautiful!
Thank you, Nicoletta! Enjoy, my friend!
I LOVE peas but I usually just eat them as a side to something else. I love that this puts them front and center! Have a great week, Annie!
I love them too and had a eureka one day!! Thank you, friend!
The only mufflers in my neck of the woods are the car part varieties…this is new to me as is Pea Pesto! I think it’s brilliant and need to try this especially with pasta! Lovely Annie?
It’s so fun to play! Thank you, Marisa!! 🙂
Annie, this really does look so fresh and springy! I’ve never had sweet pea pesto before, and now I’m so curious to try it. It must have a lovely delicate flavor!
A muffler is vaguely familiar, but I might be thinking of a muff. I know what a stole is, but I’m going to have to google to find out what a tippet is!
It’s light and sweet and pleasing! Thanks, friend!! 🙂
What a delightful Spring meal! Delicious! I cannot wait to try this one – I have pinned it 🙂
So springy! I love it! Thank you!!
What’s a tippet?? And other than that word I certainly know what a muffler is although, like you, I don’t use the word. I made a basil pesto once, the pesto was delicious but my recipe was a total flop. I’m going to have to make it again because it was very good. I’ll try your recipe for it.
How could anything with pesto be a flop? I can’t imagine it!! 😉 A tippet is a long fur scarf or shawl. 🙂 Thanks, friend!