Pasta With Walnut Pesto and Peas:
A walnut, lemon, and garlic pesto upgrades this big bowl of farfalle and peas.
This light spring pastas incorporates fresh green peas and omega-3-rich walnuts.
Even if you can’t eat gluten, you can still enjoy pasta, as there are some great gluten-free pastas available in markets. And if gluten is not an issue, prepare this dish using your favorite penne.
This kid-friendly pesto is made with frozen peas, so it’s ideal for those days when there’s not much in the pantry or when fresh basil is scarce. Serve it over pasta, dollop it on cherry tomato halves, scoop it up with carrots and celery.
Make it A Meal: Roast some veggies: think eggplant, zucchini, red peppers, and sliced portobello mushrooms (or whatever veggies you have on hand or prefer!). While they’re roasting, bring a pot of water to a boil, and add your favorite pasta (farfalle works nicely with pesto). Drain the pasta, transfer it to a bowl, drizzle with some good-quality extra virgin olive oil, and toss it with the Pea and Walnut Pesto. Top with the roasted veggies, and voila! — dinner is served!
The roasted veggie + pesto combo also makes a great panini — split some focaccia or crusty rolls, spread with pesto, and layer with roasted vegetables and fresh mozzarella. Warm in the oven or a panini press, or enjoy it cold.
- 12 Ounce Short Pasta
- 3 Tablespoon Ekin Olive Oil
- 1 Large Onion
- Kosher Salt and Pepper
- 1 lemon
- 1/2 Cup Walnuts Toasted
- 1 Clove garlic
- 1/4 Cup Grated Parmesan Plus More for serving
- 1.25 Cup Frozen Peas
- 1/2 Cup White Grape Juice
- Cook the pasta according to package directions. Reserve 1/2 cup cooking liquid, drain the pasta and return it to the pot.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
- While the onions are cooking, using a vegetable peeler, remove 3 strips of zest from the lemon. Thinly slice the zest; add it to a food processor along with the walnuts and garlic and pulse until finely chopped. Add the Parmesan, 1⁄4 cup peas, remaining 2 tablespoons oil, and 1/2 teaspoon each salt and pepper and purée until smooth.
- Add the grape juice to the onions and simmer for 2 minutes. Add the remaining cup peas and cook, tossing, until heated through. Toss the pasta with the walnut pesto (adding some of the reserved cooking liquid if the pasta seems dry). Add the onion mixture and toss to combine. Serve with a squeeze of lemon juice and additional Parmesan, if desired.
