Friday, April 10, 2009

Pasta with "Peas-to"

This is another recipe from my Rachael Ray cookbook. This is a twist on the classic Pesto recipe that incorporates peas, one of my favorite vegetables.

The first thing we need to do is boil some water for the pasta. Now lets gather some ingredients.

You will need some frozen peas, basil, lemon, parmesan cheese, garlic, pine nuts and tarragon. You also need Olive Oil but that didn't make it into the photo.

Get everything in the food processor, but reserve half of the peas.

Whirl it all up in the food processor until its a coarse paste. Set it aside until your pasta is ready.

Get your pasta cooking and before you drain, reserve some of the pasta water.

Drain the pasta and grab your pan and drop in the peas.

Add in your noodles, the "peas-to" sauce and the reserved pasta water. Stir it up and you are ready to serve.

This was so good and so simple. The peas add a great subtle sweetness to the sauce and the whole peas give it a great texture. This dish is a great way to celebrate Spring.


  1. OMG...this was so yummy!!!! I paired it with some grilled boneless-skinless chix was great. I'm not a huge pesto fan (way to strong), but this was perfect! I'll definitely be making it again!!!

    Thanks again for a great recipe!


  2. mmm, looks good. Thank you for sharing. Found you through Everything RR blog.