This recipe is a bright and fresh new take on the classic pesto we all know and the perfect dish for entertaining. Try it over linguine pasta and topped with roasted cherry tomatoes! Pea & walnut pesto isn’t just great with pasta, it is also an amazing topping over lean grilled chicken or fish. Even try it as a spread on crusty baguettes or as a dip with toasted pita chips!
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918 per serving
- 1 cherry tomatoes
- 2 teaspoons dried Italian seasoning
- 1 teaspoons kosher salt
- fresh cracked black pepper
- 2 cup frozen peas, thawed
- 1 cup walnuts, roughly chopped
- 4 whole garlic cloves
- 1 cup Parmesan cheese, grated
- 1/2 cup extra virgin olive oil
- 1/2 teaspoons kosher salt
- 1 tablespoons lemon juice, fresh
- 1 pounds linguine pasta, al dente
In a pot with hot boiling water, cook the linguine with about 1 tablespoon of salt until al dente, and set aside.
In a food processor, pulse the peas and garlic together and process for about 30 seconds. You will need to scrape the sides of the bowl and process again until it starts to incorporate together.
Add the roughly chopped walnuts and pulse again, scraping the sides of the bowl. Process for another 15-20 seconds
Add salt, pepper, lemon juice and Parmesan cheese and process again for another 15-20 seconds.
Slowly drizzle the olive oil. Taste for flavor and add more olive oil if the pesto is too pasty.
In a large bowl, mix the linguine and pesto together. Add half a ladle of pasta water and mix thoroughly.
Roasted Cherry Tomatoes
Heat the oven to 425 degrees. On a cooking sheet, toss the whole cherry tomatoes with dried Italian seasoning, 1 teaspoon of kosher salt and some fresh cracked black pepper. Roast in the oven for about 25 minutes and serve on top of the linguine tossed in pea & walnut pesto.