very culinary

pasta with pea and parsley pesto


  • Serves 4-6
  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • 2 cups frozen peas
  • 1 cup packed fresh parsley leaves
  • 1/2 cup walnuts, toasted
  • 2/3 cup grated Parmesan, plus more for serving
  • 3 garlic cloves, peeled and smashed
  • 1/3 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 pound linguine


Set a pot of water to boil. Cook pasta according to package instructions, al dente. (Reserve one cup of pasta water.)

In the meantime, cook the peas in a pot of boiling water or in the microwave until heated through. Drain and set one cup of the peas aside. In a food processor, combine the other cup of peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.

Drain pasta and return to pot; toss with the pesto, adding enough pasta water to create a sauce that coats. Gently fold in the 1 cup of peas. Serve into bowls and top with more Parmesan.