Sunday, May 9, 2010

Parsley Pistachio Pea Pesto Over Pasta Recipe




The five P's~ Parsley, Pistachio, Pea, Pesto, Pasta, wow try and say that fast~!!


Well we started out having this pesto for four, and got surprise guests at the last minute. I had just enough homemade egg noodles left for four, so out came some boxed pasta made seperate to fed the clan. Not a problem, just made another quick batch of pesto, and a pound of bow ties. So, they all got a little taste of the homemade pasta, but we ended up having both kinds to feed our company.

I kind of felt bad since everyone kept saying the homemade pasta was better than the dry pasta, a nice compliment, glad they got a little taste of the noodles.
So, we had a huge salad and some garlic knots to go along with the meal, and of course I had to make one of our favorite desserts Italian Lemon Cheesecake.

A great pasta dish, this is light dinner, but yet filling and so quick and easy.
2 cups frozen peas
1 cup fresh parsley leaves packed
1/2 cup pistachios, macadamia or walnuts
1/3 cup grated Parmesan plus more for serving
3 cloves of minced garlic
1/2 cup extra virgin olive oil
sea salt and milled ground pepper
dash of cayenne pepper

Cook 1 cup of peas according to package. In food processor combine cooked peas, parsley, nuts, cheese, garlic and 2 tablespoons of water to form a paste. Slowly add oil until well blended add salt and peppers to taste.

In a large pot of salted water cook pasta to your preference, add the peas to the water just before pasta is done. Drain pasta and peas reserving 1 cup of water. Put pasta and peas back into the pot and toss with 3/4 cup of Parsley Pistachio Pesto sauce add enough pasta water to create a sauce ( freeze leftover sauce in ice cube trays for another time thaw before using ). Serve with more Parmesan and Parsley Garlic Butter on top.
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