gingham
20 minServes 4dinnervegetarianquickkid friendly

Pesto Pasta with Peas

Recipe by Gingham

Bright green, quick, and good hot or cold. The peas cook right in the pasta pot.

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Ingredients

  • 1 lb short pasta, such as fusilli or orecchiette
  • Kosher salt, for the water
  • 1 1/2 cups frozen peas
  • 3/4 cup basil pesto, store-bought or homemade
  • 1/2 cup grated Parmesan, plus more to serve
  • 1/2 lemon, juiced
  • Black pepper

Method

  1. Bring a large pot of well-salted water to a boil and cook the pasta until just tender. Add the peas for the last 2 minutes.

  2. Scoop out 1 cup of the pasta water, then drain.

  3. Return the pasta and peas to the pot off the heat. Add the pesto, Parmesan, lemon juice, and 1/2 cup of the pasta water and toss until glossy, adding more water if it looks dry.

  4. Season with pepper and serve with more Parmesan.

Notes from the source

Mixing the pesto in off the heat keeps it bright green.