Parsley Pistachio Pesto

From Claudia's Kitchen @Whats Cookin Italian Cuisine
2 cups frozen peas
1 cup parsley leaves
1/2 cup pistachios, macadamia or walnuts
2/3 cup grated Parmeson plus more for serving
3 cloves of minced garlic
1/2 cup extra virgin olive oil
sea salt and milled ground pepper
dash of cayenne pepper
1 lb of bow ties, linguine

Cook 1 cup of peas according to package. In food processor combine cooked peas, parsley, nuts, cheese, garlic and 2 tablespoons of water to form a paste. Slowly add oil until well blended add salt and peppers to taste.

In a large pot of salted water cook pasta to your preference, add the peas to the water just before pasta is done. Drain pasta and peas reserving 1 cup of water. Put pasta and peas back into the pot and toss with 3/4 cup of Parsley Pistachio Pesto sauce add enough pasta water to create a sauce ( freeze leftover sauce in ice cube trays for another time thaw before using ). Serve with more Parmesan and Parsley Garlic Butter on top.

 
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