Tuesday, October 09, 2007
P is for Pea Pesto Pasta
Over at Figs Olives Wine, Amanda offered up her delicious Green Pea, Escarole and White Bean Minestrone col Soffrito, for Freddie and his fellow pea-haters. At Hannah's Country Kitchen a warming Pea and Ginger Soup was stirred up to entice. And at Book the Cook, David had created the ultimate Pea-Ella, a Spanish tribute to the humble pea. Thank you!
Back at Pea Haters HQ, we had done a lot of thinking about what made the poor pea so loathed. Several comments left by you mentioned its strange popping texture, its squeakiness. I think you may have a point. And our Pea Pesto for Pasta helps to get round that. Freddie and Esme gave it 8 out of 10 and Jack and Alex ate plates full. So here it is...
This makes enough to serve 4-6
1 clove of garlic, chopped
40g fresh basil
7 tbsp olive oil
50g finely grated parmesan or parmeggiano cheese
3 tbsp pine nuts
Cook pasta according to instructions
Cook the peas in boiling water for 5 minutes and drain. Transfer to a food processor or use a hand blender. Add the olive oil, chopped garlic, roughly chopped basil leaves and pine nuts. Puree in the processor. Stir in the finely grated parmesan cheese. Drain the pasta and coat thoroughly with the pea pesto. Serve.