It’s the middle of the week—we made it! Can we all just breathe a collective sigh of relief? We did it. Monday and Tuesday are in the books, and we’ve gotten a lot of stuff done, haven’t we? Once these two days are finished, I feel the momentum behind me, and I can fight through whatever the rest of the week gives. I’m here, I’m productive, and I’m ready to eat some PASTA!!!! This Fresh Pea and Pistachio Pesto Pasta is just what I need to get through this Wednesday.
Today’s post is sponsored by the letter “P.”
Okay, enough silliness, but there are a lot of p’s in that title! And, a whole lotta green. It’s so easy to whip up, so fast, and so absolutely the kind of dinner for me. Pasta, obviously, but fresh pesto!?!?!? Yes, sign me up like right now.
Be right back.
Fresh peas have always been my favorite. My grandma used to make them into a béchamel with pearl onions. I’d die, seriously so good! My mom would always have peas as a side dish with her famous chicken dinners. I could eat the whole bowl. There is just something about the savory, sweet, pop of flavor. I can’t. So good. I was never that kid who you had to force to eat veggies. I ate them willingly and with pleasure.
You must try this Fresh Pea and Pistachio Pesto Pasta! Fresh peas, fresh basil, rich parmesan cheese, a crunch of pistachio nuts, and a splash of lemon juice. I’m in pasta heaven! Don’t forget to reserve some of the pasta water for mixing the pesto and pasta together. It’s an absolute must.
It’s hard to eat this recipe and not crave summer temperatures and a fresh warm tomato from the garden. I wish with all my heart I could eat tomatoes year-round. I cannot wait to sink my teeth into Better Boy tomato in August. Please and thank you with flaked sea salt on top.
But, in Oregon it’s just been rainy with a forecast of showers and a hint of more drizzling. Make it stop. This recipe is preparing me for the brighter months ahead. In fact, this pesto recipe would be great in a cold pasta salad with fresh mozzarella and tossed with sun dried tomatoes! Oh boy, my spring/summer taste buds are coming out in full swing, and I literally. can. not. stop!
Fresh Pea and Pistachio Pesto Pasta
This recipe for Fresh Pea and Pistachio Pesto Pasta is all Spring and Summer goodness. So simple to whip together yet tastes divine.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
Ingredients
1 1/2 cups fresh peas
4 ounces fresh basil, lightly packed
3 cloves fresh garlic
1/2 cup pistachio nuts
1/2 cup cubed parmesan cheese
1 teaspoon salt
2 teaspoons fresh lemon juice
1/2 cup olive oil
1 pound pasta
|| Garnishes ||
Fresh peas, cooked until just tender
Cherry tomatoes, sliced in half
Fresh basil leaves
Shredded parmesan cheese
Burrata cheese
Instructions
Place peas, basil, garlic, pistachio nuts, parmesan cheese, salt, and lemon juice in a food processor. Process on high and drizzle in the olive oil until it becomes a pesto paste. You might need more or less olive oil.
Cook pasta to package directions. Reserve 1 cup of the pasta water when draining pasta.
Toss cooked pasta and fresh pea and pistachio pesto together using some of the reserved pasta water to thin the pesto as needed. Garnish with fresh cooked peas, sliced cherry tomatoes, fresh basil leaves, sprinkle with shredded parmesan cheese and burrata cheese.
Notes
Salt well!
Keywords: pesto, pasta, pistachio, sweet pea
