I love this pesto! It’s made in 10 minutes, hides my vegetables in a pile of cheesy garlicky stuff, and can even become a dip for crackers and veggies. This is my ultimate reduce, reuse, and recycle food! But as multipurpose as this pesto is, it’s still most epic served on pasta, and it certainly ain’t picky about the shape. I just thought linguine needed to join the party for this one. Feel free to use whatever you have lying around.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 12 Minutes
- The Parm
- 1 pound linguine
- 2 cups fresh or frozen peas
- 1 teaspoon sea salt
- 2 cups packed fresh basil leaves, plus more for garnish
- 2 garlic cloves
- ½ cup The Parm
- ¼ cup freshly squeezed lemon juice
- ¼ cup olive oil
- Ground pepper
- Bring a large pot of salted water to a boil. Cook the linguine until al dente and add 1 cup of the peas to the water in the last minute of cooking. Drain, but do not rinse.
- While the pasta is cooking, combine the remaining 1 cup peas (thawed and drained of excess water, if frozen), salt, 2 cups basil leaves, garlic, ¼ cup of The Parm, lemon juice, and olive oil in a food processor until well combined and smooth but textured.
- Place the drained pasta and peas back in the pot while it’s still warm. Add three-fourths of the pesto and toss to combine well.
- Serve the pasta with an extra dollop of pesto on top. Garnish with the remainder of The Parm, ground pepper to taste, and basil leaves.