SK Fettuccine with Pea Pesto
I saw this delicious-sounding recipe on Smitten Kitchen awhile back and have had it bookmarked to try for months.
Brennan and I made it tonight and it was quite good!
I like the idea of pea pesto instead of the standard basil or spinach for a change.
Using frozen peas works beautifully.
I served it with fish and fruit.
Start by cooking frozen peas for 2 minutes then draining them and pouring them into an ice bath.
Drain the peas and put all but 1/2 c into the food processor.
Add garlic, walnuts or pine nuts, and Parmesan cheese and pulse away.
Drizzle in olive oil as you're pulsing.
Add the reserved peas and you're ready for your pasta.
Cook your pasta and reserve 1/2 c of the liquid.
Combine the pesto, peas, pasta, and water.
Season to taste and top with Parmesan.
Double click the recipe card to print as a 5x7.