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Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 30 mins Servings: 4 pea pesto handkerchiefs pasta in bowl with spoon
Ingredients Ingredient Checklist 2 tablespoons pine nuts Kosher salt and freshly ground black pepper 10 ounces frozen peas 1/4 cup packed fresh basil leaves, plus more for serving 1 small clove garlic, coarsely chopped 1/4 cup grated Parmigiano-Reggiano, plus more for serving 1/3 cup extra-virgin olive oil, plus more for serving 12 ounces curly lasagna noodles, broken into 2-inch pieces 1 cup ricotta, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4 pea pesto handkerchiefs pasta in bowl with spoon
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 30 mins Servings: 4
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
4
pea pesto handkerchiefs pasta in bowl with spoon
pea pesto handkerchiefs pasta in bowl with spoon
Ingredients
Ingredients
- 2 tablespoons pine nuts Kosher salt and freshly ground black pepper 10 ounces frozen peas 1/4 cup packed fresh basil leaves, plus more for serving 1 small clove garlic, coarsely chopped 1/4 cup grated Parmigiano-Reggiano, plus more for serving 1/3 cup extra-virgin olive oil, plus more for serving 12 ounces curly lasagna noodles, broken into 2-inch pieces 1 cup ricotta, for serving
Directions
Preheat oven to 350 degrees. Toast pine nuts on a rimmed baking sheet 5 to 7 minutes; set aside. Bring a large pot of salted water to a boil; add peas and cook until bright green and tender, about 1 minute. Transfer to a plate with a slotted spoon. Let cool slightly.
When cool enough to handle, add half of peas to a food processor with basil, pine nuts, garlic, Parmigiano-Reggiano, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly drizzle in oil. Season with salt and pepper.
Return water in pot to a boil; add pasta, a handful at a time. Cook according to package instructions, stirring frequently, until al dente. Reserve 1 cup pasta water; drain. Return pasta to pot; toss with pesto and reserved pasta water. Divide among 4 plates; top with remaining peas and more basil leaves and Parmigiano-Reggiano. Dollop with ricotta, drizzle with oil, and serve.
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All Reviews for Pea-Pesto Handkerchiefs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pea-Pesto Handkerchiefs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
