April 7, 2020
Short cut pasta coated in a creamy spring pesto
I feel like spring is the season of pesto.
It’s light, fresh, and green of course – the color of spring!
This pesto pasta with spring peas and a bit of cream makes the perfect spring dinner…or side dish 🙂
This cut of pasta, Gigli Toscani, mimics the look of the lily flower, the emblem of one of Tuscany’s largest cities, Florence – what better way to celebrate spring!
And with that, pasta la vista!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Creamy Spring Pea Pesto Pasta.
- 1/4 cup pine nuts
- 4 cloves garlic
- 3 cups fresh basil
- 2/3 cup Parmigiano-Reggiano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 1/3 cup plus 3 tablespoons olive oil
- 1/2 cup heavy cream
- 1 cup spring peas
- 1/2 pound any short cut pasta ((I used Gigli Toscani.))
- Add pine nuts, 2 cloves of garlic, basil, Parmigiano-Reggiano, salt, pepper, and lemon juice to a food processor, and pulse until well combined. Add in 1/3 cup of olive oil, and pulse until smooth. If it is too chunky, add more olive oil.
- Heat 3 tablespoons of olive oil and 2 cloves of garlic in a large skillet over medium heat. Once the garlic is fragrant, add the spring peas, and sautée until soft and tender. Meanwhile, boil the pasta until al dente.
- Add the pesto to the peas along with the heavy cream. Mix well until everything comes together. Drain, and add the pasta to the sauce. Stir carefully, coating the pasta in the sauce. Plate, and enjoy with additional Parmigiano-Reggiano!
