Pea Pesto Pasta Recipe

Peas: These can be fresh or frozen and add a sweet, earthy flavor to the pesto.

Basil leaves: Fresh basil leaves provide a fragrant and aromatic base for the pesto.

Parmesan cheese: Grated parmesan adds a rich, savory taste to the sauce.

Toasted pine nuts: These nuts give a creamy texture and a subtle nutty flavor to the pesto.

Garlic: Minced garlic adds a pungent and spicy kick to the sauce.

Olive oil: This helps to blend the ingredients together and adds a smooth, rich texture.

Pasta: Choose your favorite type of pasta to pair with the pea pesto sauce.

Salt and pepper: These seasonings enhance the overall flavor of the dish.

To achieve a smoother and creamier pea pesto, make sure to blend the mixture for a longer period, pausing occasionally to scrape down the sides of the blender. If the pesto seems too thick, you can add a tablespoon of pasta water at a time until you reach the desired consistency. This not only helps in blending but also incorporates some of the starch from the pasta, making the sauce cling better to the noodles.

• peas - Substitute with edamame: Edamame has a similar texture and a slightly sweet flavor that complements the pesto well.

• basil leaves - Substitute with spinach leaves: Spinach provides a mild flavor and vibrant green color, making it a good alternative to basil.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor profile, making it a great substitute for parmesan.

• toasted pine nuts - Substitute with toasted almonds: Almonds provide a similar crunch and nutty flavor, and are often more affordable.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can replace garlic in the pesto.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a neutral flavor that works well in pesto.

• pasta - Substitute with zucchini noodles: Zucchini noodles are a low-carb alternative that still provide a satisfying texture.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami boost.

• pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat and complexity to the dish, making them a good alternative to black pepper.

• Allow the pea pesto pasta to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the pasta to an airtight container. For best results, use a container that fits the pasta snugly to minimize air exposure.
• Store the container in the refrigerator. The pea pesto pasta will stay fresh for up to 3-4 days.
• If you plan to freeze the pasta, portion it into individual servings. This makes it easier to defrost only what you need.
• Place each portion into a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers with the date. This helps you keep track of how long the pasta has been stored.
• When ready to eat, defrost the pasta in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.
• Reheat the pasta gently. Use a microwave or stovetop on low heat, adding a splash of olive oil or water to keep the pasta from drying out.
• If the pea pesto sauce seems too thick after reheating, stir in a little pasta water or vegetable broth to reach the desired consistency.
• Garnish with extra parmesan cheese and fresh basil leaves before serving to refresh the flavors.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a bit of water to the skillet to prevent sticking.
  3. Add the leftover pea pesto pasta to the skillet.
  4. Stir occasionally until the pasta is heated through, about 5-7 minutes.
  5. If the pasta seems dry, add a bit more olive oil or a splash of water to loosen it up.

• Microwave Method:

  1. Place the pea pesto pasta in a microwave-safe dish.
  2. Add a splash of olive oil or water to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  4. Microwave on medium power for 1-2 minutes.
  5. Stir the pasta and check the temperature. If needed, continue microwaving in 30-second intervals until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pea pesto pasta in an oven-safe dish.
  3. Add a splash of olive oil or water to keep the pasta from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the pasta is heated through.
  6. Stir halfway through the reheating process to ensure even heating.

• Double Boiler Method:

  1. Fill a large pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it does not touch the water.
  3. Add the pea pesto pasta to the bowl.
  4. Stir occasionally until the pasta is heated through, about 10-15 minutes.
  5. This method helps to gently reheat the pasta without drying it out.

• Large pot: used to cook the pasta according to the package instructions

• Colander: used to drain the cooked pasta

• Food processor: used to blend peas, basil, parmesan, pine nuts, garlic, and olive oil until smooth

• Measuring cups: used to measure the peas, basil leaves, parmesan cheese, and olive oil accurately

• Measuring spoons: used to measure the minced garlic

• Garlic press: used to mince the garlic cloves efficiently

• Spatula: used to scrape down the sides of the food processor and mix the pesto sauce

• Large mixing bowl: used to toss the drained pasta with the pea pesto sauce

• Toaster or skillet: used to toast the pine nuts until golden brown

• Serving bowl: used to serve the pasta once it is tossed with the pesto sauce

• Salt and pepper grinder: used to season the pasta to taste

Use frozen peas: Opt for frozen peas instead of fresh to save time on shelling and blanching.

Pre-toasted pine nuts: Buy pre-toasted pine nuts to skip the toasting step.

Pre-minced garlic: Use pre-minced garlic from a jar to avoid peeling and chopping.

Cook pasta in advance: Cook and store pasta in the fridge for up to two days to save time on busy nights.

Batch pesto: Make a large batch of pea pesto and freeze it in portions for quick future meals.