Go Back
Print
Parsley and Pea Pesto Pasta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

The perfect parsley and pea pesto pasta.

Course: Main Course
Cuisine: Italian
Keyword: parsley pea pesto, parsley pesto, pesto, pesto pasta, vegan pesto
Servings: 4
Ingredients
  • 2 cups organic parsley
  • 1 1/4 cups frozen peas (defrosted), divided (reserve 1/4 cup for garnish)
  • 3 cloves of garlic, sliced (or 4 or 5)
  • 1/2 jalapeno pepper, deseeded
  • 1/2 green onion, chopped
  • 5 mint leaves (optional)
  • 1/2 tsp Maldon salt or sea salt (see note)
  • 1/2 cup extra virgin olive oil
  • 1 lemon, the juice (2 tsp zest, optional)
  • 1/4 tsp red pepper flakes (or more, as per your taste)
  • 1/3 cup freshly grated Parmesan cheese (optional)
  • 454 grams small pasta shells or orecchiette (reserve 1/2 cup pasta water)
Instructions

  1. Put all of the ingredients in a food processor. (Reserve 1/4 cup of the peas to garnish the pasta). Blend until smooth. Taste for salt and adjust seasoning.

  2. Bring a large pot of water to a boil. Season with 2 tsp of salt. Cook the pasta as per the package instructions, minus two minutes. (Reserve 1/2 cup of the pasta water just in case you need to loosen your pesto sauce).

  3. Put the pesto in large saucepan or frying pan. Use a slotted spoon to transfer the cooked pasta to the pan. Add the 1/4 cup peas. Stir for two minutes and serve. 

Recipe Notes
  • If you're not adding Parmesan cheese, you will likely need more than 1/2 tsp salt. I used 1 tsp salt in this recipe, but the quantity will depend on your ingredients. Salt to taste.
  • If the pesto thickens up too much, you can loosen it up with a little warm pasta water. (You may not need to add any more pasta water because some water tends to get caught in the pasta shells).