Linguini with Pea Pesto
Brighten up your pasta night with this vibrant and creamy Linguini with Pea Pesto, a delightful twist on classic pesto pasta. This dish combines tender linguini with a velvety pea-based sauce made from sweet green peas, fresh basil, toasted pine nuts, and a zesty hint of lemon. The pea pesto not only delivers a burst of garden-fresh flavor but also brings a stunning, natural green hue to your plate. Finished with whole peas for a pop of texture and a touch of reserved pasta water for the perfect consistency, this recipe is both wholesome and satisfying. Ready in just 30 minutes, it's an easy yet elegant meal perfect for weeknight dinners or entertaining. Garnish with extra Parmesan and olive oil for a truly irresistible dish that celebrates the best of simple, seasonal ingredients!
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Recipe Information
Ingredients
- 12 ounces linguini
- 1.5 cups frozen peas
- 1 cup fresh basil leaves
- 0.5 cup Parmesan cheese, grated
- 0.25 cup pine nuts, toasted
- 2 large garlic cloves
- 0.25 cup olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the linguini and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the linguini and set it aside.
While the pasta cooks, bring a small saucepan of water to a boil. Add the frozen peas and cook for 2–3 minutes, just until tender. Drain the peas and rinse with cold water to stop the cooking process.
In a food processor, combine 1 cup of cooked peas (reserving the remaining 1/2 cup for later), basil leaves, Parmesan cheese, toasted pine nuts, garlic cloves, olive oil, lemon juice, salt, and black pepper. Blend until smooth, stopping to scrape down the sides as needed. Adjust seasoning to taste.
Return the cooked linguini to the large pot or a mixing bowl. Add the pea pesto and toss to evenly coat the pasta. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Stir in the remaining 1/2 cup of whole peas for texture. Toss gently to combine.
Serve the pasta warm, garnished with extra Parmesan cheese, a drizzle of olive oil, and a sprinkle of freshly ground black pepper if desired.
Nutrition Facts
Calories |
1620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3073 mg | 134% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 16.9 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 597 mg | 46% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
