Pea and Parsley Pesto with Linguine
Total time: 25 minutes. I used broad leaf parsley for a more distinctive flavor.
Total time: 25 minutes. I used broad leaf parsley for a more distinctive flavor.
- Carbohydrate 11.6881475 g
- Cholesterol 0 mg
- Fat 77.10851 g
- Fiber 4.59900002264976 g
- Protein 7.713225 g
- Saturated Fat 10.288975 g
- Serving Size 1 1 Serving (165g)
- Sodium 81.1165 mg
- Sugar 7.08914747735023 g
- Trans Fat 4.07047874999999 g
- Calories 751 calories
Step-by-step
- Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.
- In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats pasta. Serve pasta with more Parmesan.
Adapting the Emulsion for Crowds or Solo Dining
Traditional basil pesto relies on pine nuts and massive quantities of basil leaves, whereas this spring variation swaps in frozen peas for natural sweetness and thick body. Scaling this recipe requires careful attention to the oil-to-solid ratio in the food processor because halving the ingredients can leave too little volume for the blades to catch properly, resulting in unblended garlic chunks. When doubling the batch for eight servings, process the walnuts and parmesan cheese first into a fine meal before adding the peas, ensuring the motor does not overheat during extended run times.
Managing Starch and Pasta Water Ratios
Boiling linguine releases ample starch into the pot, which acts as the primary glue binding the vegetable puree to the noodles. While a standard batch calls for reserving one cup of starchy water, multiplying the pasta yield means you should collect at least two cups to counteract the drying effect of extra surface area on the noodles. Pouring the starchy liquid in two distinct phases prevents the sauce from breaking into an oily pool at the bottom of your serving bowl.
Storage and Make-Ahead Mechanics
Raw garlic degrades in flavor if held too long, so consume leftover pesto within forty-eight hours when stored in an airtight glass jar with a thin film of olive oil pressed directly onto the surface to block oxidation. Freezing works well if you omit the parmesan cheese entirely, adding the dairy only after thawing the green paste completely at room temperature.
