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Pea Pesto Pasta MICHAEL SYMON

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Pea Pesto Pasta Perfection!

ingredients
FOR THE PEA PESTO:
3 cups fresh shucked peas (frozen)
1/2 bunch parsley (stems and leaves)
2 tablespoons marcona almonds (chopped)
1/4 cup freshly grated pecorino romano
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1/4 cup olive oil
Kosher salt and freshly ground black pepper
FOR THE PASTA:
1/2 pound bucatini pasta
1/2 pound fusilli bucati pasta
freshly grated pecorino romano (for garnish)
1/4 cup parsley (chopped for garnish)
Kosher salt and freshly ground black pepper

directions
For the Pea Pesto: Bring a large pot of salted water to a boil and set up a large bowl with ice water. Add the peas to the boiling water and cook for 3 minutes until tender. Plunge immediately in the ice water. Strain the peas.
In the bowl of a food processor, combine the peas, parsley stems and leaves, marcona almonds, pecorino cheese, garlic powder and red pepper flakes. Pulse until finely chopped and combined. With the food processor running, drizzle in the olive oil until combined. Season with salt and pepper. Set aside until ready to use.
For the Pasta: To the boiling water, drop the pastas and cook until the pasta is al dente, about 1 minute shorter than package instructions. Reserve 1 cup of pasta water, drain the pastas.
Heat a large saute pan over medium heat and add the cooked pasta and pesto, tossing to coat. Slowly stream in the reserved pasta water until the sauce comes together. Season with Kosher salt and freshly ground pepper. Transfer to a serving dish and garnish with freshly grated pecorino romano and chopped parsley. Serve immediately.
Tip: Store additional pea pesto in a zip top bag or ice cube tray in the freezer for a quick weeknight meal! Add your frozen peas straight to your pesto!

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