A huge thing happened to me recently. For almost a year now, I’ve been putting off dips, soups, sauces, and smoothies because I haven’t owned a blender. I thought that I could get by without one. I just didn’t need that soup.
I loved everything about this pasta. The peas made it sweet and fresh tasting and the bite of garlic and saltiness of the cheese were the perfect complement.
It was also just as good the next day. I portioned two lunches out of the leftovers and was set for lunches the rest of the week!
This was easy and quick to make and was well worth the cost of the blender. Plus I’ve also made tomatillo dip in my blender too. Bonus.
Here’s the recipe!
Linguine with Pea Pesto (adapted from Smitten Kitchen)
- 12 ounces frozen peas, steamed with 1/3 cup reserved for garnish
- 2 cloves garlic
- 2 tablespoons pine nuts, toasted
- 1/2 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
- 1 lb dried linguine
- Bring a large pot of salted water to boil and cook the linguine until al dente. Reserve 1/2 cup pasta water and drain.
- In your blender or food processor, add garlic, pine nuts, cheese, salt, pepper, cheese and peas. Blend until smooth. If you are using a blender you may need to add some water so that it blends well. Also, you’ll definitely have to scrape down the sides.
- Put the pasta back into the pot and add the pesto and the whole peas. Add some of the reserved pasta water until the sauce is the desired consistency and toss to combine.
- Serve with Parmesan cheese on top