Penne with Pesto and Peas

• Vegetarian

• Produce

  • 3 oz Basil, fresh
  • 3 cloves Garlic
  • 1 1/2 cups Peas

• Pasta & Grains

  • 1 16-oz box Penne

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 oz Olive oil

• Nuts & Seeds

  • 5 tbsp Pine nuts

• Dairy

  • 1/4 cup Parmesan or combination of parmesan and pecorino romano, grated

Found on westoftheloop.com

Description

Ingredients

• 1 16-oz box penne (I like de Cecco brand)
• 3 oz fresh basil
• 5 TB pine nuts, lightly toasted in a dry skillet
• 3 cloves garlic
• 3 oz olive oil
• ½ tsp salt
• ¼ cup grated Parmesan or combination of Parmesan and Pecorino Romano
• 1½ cups peas, blanched if fresh or thawed if frozen

Directions

• Bring a large pot of salted water to a boil.
• While the water is coming to a boil, combine basil, ¼ cup of the pine nuts, garlic, half the olive oil and salt in a food processor.
• Pulse to combine, scraping down the sides as necessary.
• With the motor running, slowly pour in the remaining olive oil until mixture forms a smooth paste.
• Transfer pesto to a medium-sized bowl and stir in the grated cheese.
• Cook the pasta according to the package direction and drain, reserving ½ cup of the pasta water.
• In a large bowl, combine the pasta and pesto, using the reserved pasta water to thin the sauce if necessary.
• Add the peas and remaining pine nuts and stir to combine.
• Serve with additional grated cheese.