Parsley Pesto Pasta with Peas

Method5 steps · about 25 min

1. 1

   Step 1: Rinse the parsley well to remove any dirt or debris, then pat it dry with a clean, lint-free towel. Cut off the ends of the parsley stems and place the rest, leaves and stems, in the bowl of a food processor.

   Uses 1 bunch flat-leaf Italian parsley (about 2–3 loosely packed cups)

2. 2

   Step 2: Zest and juice the lemon (1). Add half of the zest and about 2 Tbsp of the juice to the food processor, along with the Parmesan (1/2 cup), garlic (2 cloves) cloves (peeled), and some freshly cracked pepper (about 15 cranks of a pepper mill).

   Uses washed parsley · 1 fresh lemon · 1/2 cup grated or shredded Parmesan · 2 cloves garlic · freshly cracked black pepper, about 15 pepper-mill turns

3. 3

   Step 3: Pulse the mixture until everything is finely minced and combined. Begin to add the olive oil (1/4 cup) in a thin stream through the chute of the processor as it blend the mixture together. Once the oil has been incorporated, add salt (to taste) to taste. I added about 1/4 tsp salt.

   Uses parsley, lemon, cheese and garlic mixture · 1/4 cup olive oil · salt, to taste (about 1/4 tsp used)

4. 4

   Step 4: Bring a pot of water to a boil for the pasta (1 lb). Add the pasta and boil for the package’s al dente time. At the very end, add the frozen peas (1 cup) and stir. Let the peas sit in the hot water with the pasta for about one minute, then drain both in a colander.

   Uses water for boiling pasta · 1 lb pasta · 1 cup frozen peas

5. 5

   Step 5: Allow the pasta to cool just to the point where it is no longer steaming heavily. Transfer the drained pasta to a bowl and add the parsley pesto. Stir to combine, then serve warm. Add a pinch of the remaining lemon zest over top of each serving.

   Uses drained cooked pasta and peas · parsley pesto · reserved half of lemon zest