Pea Pesto Parpadelle … if nothing else, it’s kinda of funny to say. And turns out, it’s yummy, summery and really quick to make — like this took no more that 20 minutes from fridge and pantry to plate. You can make this with frozen peas any time of year, but I happen to find fresh ones at the market (for those precious few weeks in the summer).
Ingredientes
12 oz Pappardelle
3 tablespoons pine nuts, toasted (optional)
1 1/2 cups peas (frozen are fine, thaw before preparing)
1 teaspoon lemon zest
1/2 cup Ricotta cheese
Salt and black pepper
1 tablespoon chives, finely minced
Directions
Cook pappardelle pasta according to the package instructions. If using fresh peas, blanch them in boiling water for 1-3 minutes (I usually do this in a sieve in the pasta water) and then plunge into an ice bath to keep them green. Drain and reserve 1/2 cup of the cooking water. Return the cooked pasta to the pot.
While the pasta is cooking and the peas are chilling, toast your pine nuts and let cool.
In a food processor, pulse the pine nuts until fine. Then, puree 1 cup of peas. Add ricotta cheese and lemon zest to the food processor. Pulse a few times to combine into a pesto then season with salt and pepper.
Add the pesto along with remaining 1/2 cup of peas and reserved cooking water to the pot with cooked pasta. Toss to coat pasta in sauce. Taste and re-season as necessary. Garnish with a sprinkle of chopped chives for serving.
