Pasta with Peas & Parsley Pesto

 

 

Try and say the name of this dish in one breath, or you can remember it as the 4 P's.  Flat-leaf parsleys are growing nice and strong in my garden this year.  After picking a big bunch for a vase to brighten up the kitchen, I thought I'd make a parsley pesto for a vegetarian pasta dish.  Out from my pantry comes a package of Fusilli Lunghi Bucati, which I've been saving for a special occasion and I think this recipe deserves it.  These spaghetti-length strands of squiggly pasta collect the delicious pesto and the peas  between their curves, making the eating experience rather exciting.  If you can't find them in the shops, ordinary fusilli would be the next best.  The pesto is so full of flavour no other seasoning is needed, and you will still have plenty left in the jar for other things.

Serves 2

INGREDIENTS

• 150g dried Fusilli Lunghi Bucati, or ordinary fusilli pasta
• sea salt
• 1 cup frozen green peas
• 2 tablespoons grated Parmesan cheese
• freshly ground black pepper, to taste

Parsley pesto:

• ½ cup shelled walnuts, lightly toasted
• 1 cup chopped flat-leaf parsley
• ¼ cup grated Parmesan cheese
• 1-2 cloves garlic, roughly chopped
• ¼ teaspoon sea salt
• 2 tablespoons lemon juice
• ¼ cup extra virgin olive oil

Makes about 1 cup

METHOD

1. Make parsley pesto by placing walnuts, parsley, Parmesan, garlic, salt and lemon juice in a food processor and pulse for a few seconds to combine.  Scrape down the sides of the bowl with a rubber spatula, then pulse again.  Add olive oil and pulse for a few seconds to combine.  Transfer to a clean lidded jar. (Freshly made pesto is best used immediately but it can be kept in the fridge for a few days.)
2. Bring salted water to a boil in a large saucepan.  Add pasta and cook, stirring occasionally, until al dante.  Add the frozen peas and let them cook with the pasta for 1 more minute.  Reserve ¼ cup of the pasta water.  Drain the pasta and the peas in a colander.  
3. Return the pasta and peas to the saucepan.  Stir in 4-5 tablespoons of the parsley pesto.  Add the reserved pasta water.  Toss with a pair of tongs to combine.  Sprinkle grated Parmesan cheese and ground pepper on top before serving.