Huffpost Taste

Sweet Pea Pesto

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Sweet Pea Pesto

Sweet Pea Pesto
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
Pesto is a staple in my house and I make vats of it at the end of the summer. But there are some good prepared ones out there and it's so versatile. It not only marries well with pasta but is also great with fish, steamed vegetables, or stirred into a vegetable soup. I'm not a big advocate of hiding veggies in dishes, but the addition of peas adds a touch of sweetness that balances well with the savoriness of pesto


  • 1 pound whole wheat penne rigate or rotini
  • 1 (10 oz) package frozen peas
  • 1 tablespoon unsalted butter
  • 1/2 cup prepared basil pesto
  • Grated Parmigiano-Reggiano for serving


  • Cook pasta in a large pot of boiling well salted water until al dente. Reserve 1 1/2 cups pasta-cooking water, then drain pasta in a colander.
  • Meanwhile, cook peas on the stove or in a microwave according to package directions, then drain. Transfer peas with butter to a food processor and pulse to a chunky purée. Add pesto and ¼ cup pasta cooking water and process until smooth.
  • Return pasta to pot along with pesto and ¾ cup pasta cooking water and toss over low heat to coat. Thin with additional pasta cooking water if desired. Season to taste with freshly ground pepper and salt if necessary.