Spring Pea-sto with Whole-Wheat Penne

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Spring Fling

Rated: 4 stars out of 5Rate itRead users' reviews (11)

RECIPE
COMMENTS & REVIEWS(11)

Cook Time:
15 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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Ingredients

Salt
1 pound whole-wheat penne pasta
1 package frozen peas, defrosted
1/4 cup lightly toasted pine nuts
1 cup packed basil leaves
6 to 8 sprigs fresh tarragon, leaves stripped
1 teaspoon lemon zest
1/2 cup grated Parmigiano, a couple of handfuls, plus more for serving
1/2 cup extra-virgin olive oil, eyeball it
Freshly ground black pepper

Directions

Bring a large pot of water up to a boil then season water with salt and cook penne to al dente. Heads up: you will need to reserve 1 or 2 ladles of starchy cooking water, 1/2 to 3/4 cup, before draining the pasta.

Place 1/2 of the peas in the bottom of a large serving dish. Place the rest of the peas in a food processor with the pine nuts, basil, tarragon leaves, lemon zest, cheese and olive oil. Add a little salt and pepper then process the pesto into rough paste, adjust seasonings.

Pour starchy water over peas in bowl then add pesto. Pour hot, drained pasta over the pesto and toss vigorously to coat and combine. Adjust seasoning and serve, passing extra cheese at the table.

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Comments & Reviews

recipe Spring Pea-sto with Whole-Wheat Penne
aly Roswell, GA 07-29-2009
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Not bad!
Rated: 4 stars out of 5

I really liked this recipe. I served it to some people who weren't crazy about peas, so its hard to really rate this. I... pretty much like all food, and I'm not picky at all. I thought the dish was great. They couldn't have been too unhappy, we cleaned the plate!!! I would make it again! Read more
recipe Spring Pea-sto with Whole-Wheat Penne
Gretchen Oak Ridge, LA 05-28-2009
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Very Good
Rated: 4 stars out of 5

I couldn't find whole wheat penne. I used regular penne and it turned out great. I didn't care for the taste of the... tarragon, otherwise I would have given this recipe five stars for ease and taste.Read more
recipe Spring Pea-sto with Whole-Wheat Penne
Anonee Portland, OR 04-11-2009
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Bam! Eyeball it!
Rated: 3 stars out of 5

I agree with Confused. "Eyeball it" seems like Rachel Ray's tagline, like "bam!" is for Emeril - which is fine, that that's... what it is, but leave it out of the recipe. Either you don't have exact measurements and everything is a rough estimation or you do have exact measurements. It would be one thing if it were something that depends on the finished dish, an instruction like "salt to taste", but this "eyeball it" stuff is really stupid for an actual ingredient. If you mean 1/3rd or 2/3 cup, say it. Anyway. Peas are lovely with pesto. haha.Read more
recipe Spring Pea-sto with Whole-Wheat Penne
Anonymous 05-20-2008
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mmm . . .
Rated: 5 stars out of 5

I really liked this pasta dish. The addition of the peas gave the pesto a nice sweetness. I also added chopped tomatoes and... spinach (let the warm pasta wilt it) to add some more veggies to the meal.Read more
recipe Spring Pea-sto with Whole-Wheat Penne
CHRIS Indianapolis, IN 04-07-2008
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Very fresh tasting
Rated: 4 stars out of 5

I made this yesterday, but with a few changes. My frozen peas looked a old when I took them out of the freezer, so I subbed... edamame and also used organic brown rice pasta instead of the whole wheat penne (no gluten and more fiber/protein) It came out great. It wasn't as sweet as others described, but that is probably because of no peas. Next time I will try it w/ 1/2 peas and 1/2 edamame. Nice Spring recipe-thanks Rachel!Read more
recipe Spring Pea-sto with Whole-Wheat Penne
Stephen Dallas, TX 03-26-2008
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Sweet!
Rated: 4 stars out of 5

I love pesto, and this was a wonderful change ... if you like sweet. The peas added an extra yummy sweetness; the tarragon a... uniqueness. Very good. The whole wheat penne was a nutty, healthier touch, but next time I may try non-wheat pasta. This may add more attractiveness to the final dish, perhaps topped with some diced tomato. Thanks Rachael!Read more