Description
Homemade pesto makes all the difference…especially when sweet peas get in on the act!
Ingredients
Scale
- 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!
