Pasta with pesto and peas

Ingredients

  • 150 g fresh pasta
  • 60 g frozen peas
  • 90 ml pesto

Method

  1. Bring pot of water to boil
  2. Measure out pesto into a large bowl
  3. Add pasta and cook until done
  4. Use a slotted spoon to remove pasta and add to bowl
  5. Add peas to remaining water for one minute
  6. Remove peas using slotted spoon and add to bowl
  7. Stir and serve

Notes

  • Pasta that can catch the peas and pesto is best.  We used campanelle, but orecchiette would work as well
  • Fresh pasta takes about 3-4 minutes to cook, it floats to the top when done
  • Removing peas using a slotted spoon is probably the least effective way to remove peas from boiling water.  I only used the slotted spoon in case the pasta turned out too dry; but with all the water caught in the pasta this was not an issue
  • Worked really well with a Rosso di Montalcino, including with the second course of grilled lamb chops with grilled radicchio drizzled with balsamic
  • This is almost too simple to be called a recipe, but I wrote it down cause we liked it so much and wanted to remember what we ate

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