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

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

Letter to Pumpkin III

Hi.  It's mom again.  It's been a while since I last wrote but things have changed so much.  You and me specifically.  I am in my third trimester now and we are definitely getting bigger.  You keep growing and so does my belly.  I am feeling and seeing you flop and move and turn over in my belly.  Other people can feel you too.  Even though I know it's natural for you, I feel bad that you have to lay upside down in that tiny, cramped space in there.  I definitely can feel your foot.  It likes to pop out on my right side and I like to tickle it.  I can't wait to see that foot out here.  You get hiccups a lot.  It makes me feel bad that I can't do anything to help you, but it also makes me laugh to think of you in there hiccuping.  As for other things, I am all ready for you to be here.  We have your room all set up.  We had a baby shower for you where lots of nice people gave us nice thing...
Post a Comment
Read more

Rhubarb Crostata

Did you know rhubarb is a vegetable?  I have a hard time picturing something so pretty and perfectly pink as a vegetable, but nature can be deceiving sometimes I guess.  This is a rhubarb crostata, or galette depending on if you are in an Italian or French mood.  Basically, it's a lazy way of making a pie, which is perfect for those easy, summer afternoons.  Rhubarb Crostata 1 9-inch pie crust about 5 stalks of rhubarb, cut into 1 inch pieces 1 1/2 cups strawberries, halved or quartered 1/2 cup sugar (plus additional sugar for top of crust) 2 tablespoons cornstarch (add a tablespoon of water to make a slurry) juice of 1 lemon (optional) egg wash (1 egg + 1 tablespoon water, beaten) Preheat oven to 400.  In a large bowl, add 1/2 cup sugar, cornstarch slurry and lemon juice to rhubarb and strawberries.  Fold gently to combine.  Roll crust to 9 inch circle on a sheet of parchment paper.  Transfer parchment to baking sh...
Post a Comment
Read more