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Penne with Sweet Pea Pesto

Penne with Sweet Pea Pesto
Recipe Date:
May 6, 2017
Serving Size:
Cook Time:
Imperial (US)
by Kismet New American Bistro in Naples, NY
  • 10 ozs Frozen Peans (one 10 oz. package)
  • 2 cups Fresh Basil
  • 2 Garlic Cloves
  • 1/2 cup Toasted Pine Nuts
  • 1/2 cup Grated Parmigiano Reggiano (plus add. for serving)
  • 1/3 cup Olive Oil
  • 1 lb Penne Pasta
  • 2 Scallions

Cook peas on the stove or in a microwave according to package directions, then drain well.

With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, basil, scalliions, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and some ramps if they are in season. Process until finely chopped and with the motor running, add oil, blending until incorporated.

Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.

Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper. Serve!