This Pea and Parsley Pesto sauce recipe is quick and easy and wonderful over pasta for a simple lunch, side dish, or dinner! It's healthy, light, and so delicious!
Prep Time: 10mins
Cook Time: 10mins
Total Time: 20mins
12ouncesshort ridged pasta(like farfalle or penne)
2cupsfrozen peas, thawed and warmed, divided
1cuppacked fresh parsley leaves
2/3cupfreshly grated Parmesan, plus more for serving
3clovesgarlic, smashed and peeled
1/3cupextra-virgin olive oil
Kosher salt and ground pepper, to taste
pinchcracked red pepper flakes
Set a pot of salted water to boil. Cook pasta according to package instructions, al dente. (Reserve one cup of pasta water.)
In the meantime, combine 1 cup of the peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water in the bowl of a food processor. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper, to taste and a pinch of cracked red pepper flakes.
Drain pasta and return to pot; toss with the pesto, adding enough pasta water to create a sauce that coats.
Gently fold in the remaining 1 cup of peas.
Serve immediately with more freshly grated Parmesan and enjoy!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.