Pasta with Pesto and Peas

Total Time:
16 min
Prep:
6 min
Cook:
10 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 1/2 cups frozen peas
  • 12 ounces cavatappi pasta
  • 1 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 3 tablespoons pine nuts
  • 2 cloves garlic
  • 3/4 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil, plus more if needed
  • 1/2 cup heavy cream
  • 2 tablespoons butter
Directions
  • Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions.

  • Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.

  • Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan.

  • Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Pasta with Tomatoes, Salami and Smoked Mozzarella

    Recipe courtesy of Food Network Kitchen