Skip to main content

Lemon Spaghetti with Pea Pesto

Sometimes my favorite dishes are the ones I make up myself.  Yesterday, for example, I only had to cook for myself.  I was tempted to pour a bowl of cereal and call it good, but I had some inspiration on this beautiful spring day.  Problem was, I didn't have much in the house.  I always have spaghetti and while I had no fresh vegetables, I did have frozen peas.  Hmmm...what to make??  I channeled my inner Giada and made a pea pesto.  This recipe is so simple, so decadent, so fresh and springy, I will be making this again and again.  It is cheap to make, I almost always have these things in my pantry and it's fast.  What more could you ask for in a delicious and healthy dinner?

Lemon Spaghetti with Pea Pesto  (Serves one - multiply accordingly)

1/2 cup frozen peas - slightly thawed
1 small garlic clove - smashed and rough chopped
3 tablespoons walnuts - rough chopped
1 tablespoon parmesan cheese - chunked
1/2 lemon
olive oil
salt and pepper
spaghetti cooked according to package

Cook pasta in boiling salted water according to package.  Meanwhile, in a blender or food processor, briefly pulse peas, garlic, walnuts and parmesan.  Add olive oil in a steady stream until the mixture comes together to form a slightly chunky paste.  Add salt and pepper and about 1 teaspoon of lemon juice.  Taste and correct seasoning.

Drain pasta, reserving a little pasta water.  Toss pesto in pasta. Add a little reserved pasta water if needed to thin pesto (optional).  Top with grated parmesan and a sprinkle of lemon juice.  (Add shrimp or grilled chicken if desired.)  Note:  I was a little heavy on the garlic, decrease garlic amount to taste.
Labels:

Comments

  1. Chats with JackApril 17, 2010 at 5:40 PM

    Looks great! I wonder if we have the same plates? Wedgwood white?

    ReplyDelete

Post a Comment

Popular posts from this blog

Letters to Bunny

Wow.  I didn't think I would ever be writing these letters, but I am so happy I am!  When I was pregnant with your big brother, we called him Pumpkin when he was in my belly and now I have started calling you Bunny, so that is why I call these, Letters to Bunny.  I didn't think I'd be writing these letters because it took almost 5 very long years to have you!  Now that you are here, I'm still in disbelief, but so happy I get to be a mom all over again!  Thank God! Being a mom is something I wanted to be my whole life.  When we had your big brother, Nate, it was the happiest time!  I knew right away that I wanted to have another baby.  Unfortunately, it wasn't so easy for me to get pregnant.  I didn't understand why.  We did lots of things to try to have a baby.  I went to many doctors, took many tests and x-rays, and after awhile of doing all these things, I kind of lost hope that I would ever be able to have another baby...
Post a Comment
Read more

Horseradish Encrusted Salmon

I know I've been touting easy, fast meals lately, but this one really takes the cake in simplicity and taste.  Joe took one bite and said, "this tastes like something I would get at a restaurant."  As I've mentioned, the only other adjective I've ever gotten from him on a meal before was "good."  This was a revelation.  Besides being all of the above, this is a healthy, low fat meal.  Definitely something you should be making soon! Horseradish Encrusted Salmon (based on Real Simple recipe) 4  6-ounce pieces skinless salmon fillet kosher salt and black pepper 1/4  cup  bread crumbs (I used Italian seasoned breadcrumbs) 1  tablespoon prepared horseradish 1  tablespoon olive oil Heat oven to 400º F. Season the salmon with salt and pepper and place on a rimmed baking sheet lined with tin foil for easy clean up. In a small bowl, combine the bread crumbs, horseradish and oil. Top the salmon wit...
1 comment
Read more

Italian Cream Soda

It's too darn hot to cook.  That doesn't mean though that you can't make something great from your kitchen.  This isn't really much of a recipe but I'm addicted to these right now.  I had one at a great Italian restaurant recently and I couldn't see why I wouldn't be able to make this at home.  Italian cream sodas can be made with any flavored syrup.  My favorite is raspberry.  The cream with the raspberry flavor is an unbeatable combination.  If you wanted to make this a little lighter, you can make an Italian Soda by simply omitting the cream.  This is a perfect summer drink.  Refreshing, uncomplicated and simple to whip up - no cooking required! Fill a glass with ice.  Pour about a half an inch of syrup into the bottom of the dish.  Use any flavor of Torani syrup you wish.  (These can be found at most markets by coffees or teas.)  Fill the glass with club soda and add a splash of cream (or half and hal...
Post a Comment
Read more