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"This is my second order for your oregano and
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- Penne with Pea Pesto
- (Penne al Pesto di Piselli)
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Ingredients:
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- 1 (10-ounce) package frozen peas
2 large garlic cloves
1/2 cup pine nuts (2 ounces)
1/2 cup grated Parmigiano-Reggiano cheese plus additional for serving
1/3 cup extra virgin olive oil
1 lb Penne pasta
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- Directions:
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- Cook peas on the stove according to package directions, then drain well.
With food processor running, drop in garlic and finely chop.
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- Turn off processor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped.
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- With processor running, add olive oil, blending until incorporated.
Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'.
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- Reserve one cup pasta-cooking water, then drain pasta in a colander.
Toss pasta with pea pesto and thin as desired with reserved cooking water.
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- Season with freshly ground pepper. Serves 4-6.
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