by MySocialChef
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my 4 recipes »
MySocialChef's Notes:
Expand2 cups Frozen Peas Ask a question about this ingredient
1/3 cup Pine Nuts Ask a question about this ingredient
1 cup Olive Oil Ask a question about this ingredient
1 1/2 teaspoon Salt Ask a question about this ingredient
1/2 teaspoon Fresh Ground Black Pepper Ask a question about this ingredient
1 bunch or 1 Cup Fresh Basil Ask a question about this ingredient
10 pieces Fresh Mint Ask a question about this ingredient
1/2 cup Grated Parmesan Cheese Ask a question about this ingredient
Boil a pot of water and the frozen peas and cook for 3 minutes or until the peas are warmed through. Strain them and rinse with cold water to stop the cooking. In a pan, add the pine nuts and cook over medium heat for 3-5 minutes. You just want to toast them until they turn a light brown. Keep stirring. Once most of them have some color, pour them into a bowl. Don’t leave them in the pan; they will keep cooking and burn. Add the oil first to a blender and add all the other ingredients and blend until smooth. Make your spaghetti as directed, strain and add about 3/4 a cup of pesto. Do not cook the sauce.
Ask a question about this stepI made this tonight and loved the extra texture and color added by the peas. I had to sub walnuts in for the pine nuts, but it still came out great. Thank you!
You're right, this pesto DOES sound more special than the norm. I'll totally give it a try :) :)
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Delicious! I also used walnuts instead of pine nuts and a bit of kale instead of mint, but it still turned out tasty. Love the color and flavor from the peas!