Pesto Pea Pasta
Creamy green pasta with a vibrant pea and pesto sauce, finished with bright lemon and plenty of pecorino.
Equipment
Ingredients
Main Ingredients
pasta (dry)
225 g
frozen peas (frozen)
280 g
pesto
60 g
heavy cream
60 ml
mascarpone cheese
60 g
pecorino cheese (grated)
40 g
lemon
1 piece
salt
2 g
black pepper
1 g
red pepper flakes
1 g
Instructions
Blanch the peas
Blanch the peas in salted, boiling water for 3-4 minutes, then immediately transfer to cold water to stop cooking.
Cook the pasta
Boil the pasta in the same pot of water until al dente.
Blend the pea pesto sauce
Blend together pesto, most of the blanched peas, 3 tbsp pecorino, heavy cream, and a little pasta water. Season with salt, pepper, and red pepper flakes.
Combine pasta and sauce
Return drained pasta to pan. Add puréed peas and pesto, remaining peas, remaining pecorino, lemon juice, and pasta water as needed. Mix well and adjust seasoning.
Original recipe
Storage
Best enjoyed fresh. Leftovers can be stored in the fridge for up to 2 days.
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