Farfalle Pasta with Pea and Parsley Pesto
  • Servings: 4
  • 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
  1. Cook 1 cup peas according to package instructions.
  2. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water.
  3. Pulse until a paste forms.
  4. With machine running, slowly add oil, processing until blended; season with salt and pepper.
  5. In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking.
  6. Reserve 1 cup pasta water; drain pasta and peas.
  7. 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.
  8. Serve pasta with more Parmesan.
Combo of two recipes to make it the way I like it.