Linguine

with

Sweet Pea Pesto

Have a bag of frozen sweet peas (with no idea what to do with) and a blender? With a few other ingredients, you'll be eating this easy, delicious pesto.

The recipe was inspired by Jamie Oliver's Pea and Watercress Pesto Pasta (From Jamie Oliver’s Food Revolution, reprinted in delicious magazine August 2016) . I swapped watercress, pecorino and walnuts for parsley, almonds and parmesan. So it's a versatile recipe, too. Use any combination of nuts, cheese or herbs you like.

Linguine with Sweet Pea Pesto

Text and Photo by Jac Kyles Baker

Makes 4 servings

Ingredients

1/2 pound linguine

2/3 cup frozen sweet peas, thawed

1/4 cup toasted sliced almonds

1/4 cup loosely packed parsley leaves

Zest of 1 lemon

Juice of 2 lemons

1/2 cup extra virgin olive oil

1 to 2 TB grated parmesan cheese plus extra for serving

salt and pepper to taste

red pepper flakes (optional)

Preparation

Prepare linguine according to package directions. Reserve at least 1/2 cup of pasta cooking water.

Blend peas, parsley, almonds, parmesan and half the lemon zest in a food processor or blender until combined. Add oil and lemon juice. Blend to a paste. Season to taste. Add some of the pasta cooking water to thin pesto, if necessary.

Add pesto to linguine. Toss to combine. Serve with extra parmesan and red pepper flakes, if desired.

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