Farfalle Pasta with Pea and Parsley Pesto
Why I Love This Recipe
Combo of two recipes to make it the way I like it.
Ingredients You'll Need
2 cups frozen peas (from a 10-ounce bag)
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, plus more for serving
3 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil
Coarse salt and ground pepper
16 ounce box Farfalle
Cook 1 cup peas according to package instructions.
In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water.
Pulse until a paste forms.
With machine running, slowly add oil, processing until blended; season with salt and pepper.
In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking.
Reserve 1 cup pasta water; drain pasta and peas.
Return pasta and peas to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats pasta.
Serve pasta with more Parmesan.