Penne al Pesto di Piselli
(Penne with Pea Pesto)
Ingredients:
1 (10-ounce) package frozen peas
2 large garlic cloves
1/2 cup pine nuts (2 ounce)
1/2 cup grated Parmigiano-Reggiano cheese plus additional for serving
1/3 cup extra virgin olive oil
1 pound Penne pasta
Directions:
Cook peas on the stove according to package directions, then drain well.
With food processor running, drop in garlic and finely chop. Turn off processor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. 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'. 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. Season with freshly ground pepper. Serves 4-6.