Penne With Walnut Pesto And Peas
This vibrant and flavorful gluten-free penne pasta dish is a celebration of fresh spring produce. The homemade basil-walnut pesto adds a burst of herbaceous essence, perfectly complemented by the sweet crunch of sugar snap peas and English peas. Tossed together with the tender pasta, this dish is a delightful and satisfying meal that captures the essence of the season.
— Constant Cookbook
Ingredients
- 2 cups packed fresh basil leaves
- 2 shallots or 1 garlic clove, coarsely chopped
- 1/4 cup walnuts
- 2 tsp. finely grated lemon zest
- 1/2 tsp. kosher salt, plus more, to taste
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated pecorino romano cheese, plus more for serving
- Freshly ground pepper, to taste
- 1/2 lb. gluten-free penne pasta
- 10 oz. sugar snap peas, strings removed
- 10 oz. shelled English peas, or 1 package (10 oz.) frozen peas
Instructions
- In a food processor, combine the basil, shallots, walnuts, lemon zest and the 1/2 tsp. salt. Process until finely ground. With the machine running, gradually add the olive oil. Mix in the 1/4 cup cheese. Season with salt and a generous amount of pepper. Set the pesto aside.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and stir well. Cook, stirring occasionally, for about 5 minutes (or 4 minutes less than the cooking time indicated on the package). Add the sugar snap peas and English peas and cook, stirring occasionally, until the pasta is al dente, about 4 minutes more.
- Remove 3/4 cup of the pasta cooking water and reserve. Drain the pasta and peas. Put the pesto in a large bowl. Whisk in enough of the reserved cooking water to thin to a sauce. Add the pasta and vegetables and toss to coat. Thin with more cooking liquid and adjust the seasoning with salt. Serve immediately and pass additional cheese alongside. Serves 4.
- Adapted from Williams-Sonoma <i>Weeknight Gluten Free,</i> by Kristine Kidd (Weldon Owen, 2013).
Yield
Serves 4.
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