Perciatelli with Pea Pesto

5 Oct

Last weekend, I pretended to be a single girl. And by that, I mean, I cooked and baked all weekend like I used to… I wanted to try out a new pasta sauce, so as soon as Rafe left for Mississippi, I got out the food processor and tried my hand at making a pea pesto, since we all know cilantro pesto also works out amazingly. It was a cinch, and quite tasty!


  • 2 1/2 c frozen peas
  • 1 to 1 1/2 medium clove fresh garlic
  • 3 tbsp pine nuts
  • 1/4 – 1/2 tsp salt (depending on how much you love salt) and a few presses of fresh pepper
  • 1/2 c grated parmesan or other hard cheese
  • 1/3 c olive oil
  • 1 lb perciatelli or other pasta shape


  • Bring a medium saucepan filled halfway with water to a boil. Once it starts boiling, add a smidge of salt. Then add 2 c of the peas in. Allow to boil for ~2 min. Strain and allow peas to sit in an ice water bath to cool. Set 1/2 c of peas aside to have on top of pasta.
  • Boil pasta according to instructions.
  • Take out your food processor. Toss the 2 c of peas in, along with the garlic, pine nuts, salt/pepper, and parmesan. While the machine is purring, drizzle the olive oil in through the add-in hole (I had wondered what that was for)
  • When pasta is done, toss with the sauce until evenly coated. Serve in a bowl and top with remaining peas.

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