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Pea and Parsley Pesto with Linguine Recipe

   
 

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     Pea and Parsley Pesto with Linguine

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 c. frozen peas (10-oz. bag)
1 c. packed fresh parsley leaves
1/2 c. walnuts, toasted
2/3 c. grated parmesan, plus more for serving
3 garlic cloves, peeled and smashed
1/3 c. olive oil
coarse salt and ground pepper
12 oz. linguine
 

Instructions
Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, parmesan, garlic, and 1 Tbs. water. Pulse until a paste forms. With maching running, slowly added oil, processing until blended; season with salt and papper.
In a large pot of boiling, salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with 3/4 cup pesto, adding enough pasta water to create a sauce that coats pasta. Serve pasta with more parmesan.


Originally Submitted
6/24/2010





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