July 13, 2010
Pesto Pasta with Peas
I'm sure I've mentioned before that I enjoy Gweneth Paltrow's newsletter, Goop. Although I try to steer clear of celebrity news and gossip, her newsletter is more mom focused. In fact, I think she really does a great job of highlighting topics that most moms I know find interesting.
I have tried a few recipes and this simple pesto pasta with peas seems to be a hit in our house. Though Ozzie and I both leave too many peas on our plates after eating all the pasta. I've told you we both hate our vegetables- like mother like son!
The best part about cooking this in the summer is it only requires boiling the pasta so your house doesn't get hot from the oven on a hot summer evening. Also, I love the taste of fresh basil from my garden. It's so rewarding to use your own herbs and vegetables in your dishes.
Pesto Pasta with Peas from Goop
3 tablespoons pine nuts
1 clove garlic, finely minced
1 cup fresh basil leaves
1/3 cup olive oil
1/4 cup finely grated parmesan
freshly ground black pepper
1/2 cup cooked peas (frozen ones are more than okay)
3 cups cooked brown rice pasta or whole wheat pasta
Pulse the pine nuts in a blender or food processor until minced. Add the garlic, basil and olive oil and pulse until the mixture is nicely pureed. Remove to a bowl and stir in the parmesan cheese. Add salt and pepper to taste. Mix as much of the pesto as you like with the peas and pasta.