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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.
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Comments

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

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

    ReplyDelete

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