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I love pasta, but I don't always want to eat it the same way (unlike Pat, who is just fine with tomato sauce all the time). The other day, when I knew Pat wasn't going to be home for dinner, I experimented with some ingredients I normally wouldn't use. Like frozen peas:
![](http://farm7.static.flickr.com/6036/6298285701_ec3e31c553_z.jpg)
I never thought I liked peas until I started adding them to pasta!
Anyway, here's the recipe I came up with the other day. Quick & easy with only a few ingredients, this dish packs a lot of flavour! The nutty pesto is especially versatile & would work well with other veggies & pasta shapes.
Peas & Shells
Ingredients:
![](http://farm7.static.flickr.com/6033/6298296711_e39108a165_z.jpg)
1 cup orecchiette or shell pasta
1/3 cup pecans & pine nuts, or your favourite nuts (I used a mix that was 3/4 pecans & 1/4 pine nuts)
2 cloves garlic
1 shallot or small onion
handful of chopped, fresh herbs: parsley, basil, thyme, rosemary, etc (whatever you have)
1/2 cup frozen peas
1/2 lemon
1 tbsp olive oil
1/4 cup freshly grated cheese (I used gruyere)
salt & pepper to taste
Methods:
1. Cook the pasta according to the package instructions until desired level of doneness.
![](http://farm7.static.flickr.com/6218/6298284893_dda80dfc9d_z.jpg)
I used orecchiette, but regular shells or any other pasta shape would work just fine - the shells do hold the pesto & peas nicely though.
2. Lightly toast the nuts.
![](http://farm7.static.flickr.com/6212/6298288441_f3275abd6a_z.jpg)
Use the frying pan you plan on using to cook the pesto, a small one will do - just add the nuts in dry & toast on medium-low until fragrant & lightly browned. Shake them around to prevent burning.
3. Meanwhile, zest the lemon & chop your shallot, garlic & herbs. Use whatever herbs you have or can find, though I would recommend using parsley or basil for about half since they have a lighter, more delicate flavour that will balance the stronger herbs, like rosemary or oregano.
![](http://farm7.static.flickr.com/6097/6298818628_3d06749aec_z.jpg)
I used a generous amount of parsley & basil & one sprig of rosemary. Thyme, oregano, mint, chives and savory would all work well.
4. Once the nuts are toasted, set them aside. Chop them roughly once they've cooled slightly.
![](http://farm7.static.flickr.com/6033/6298817702_2ab3b6333c_z.jpg)
Using the same frying pan, heat the oil on medium. Add the shallots & garlic, sauteing for a few minutes, until the onion is slightly translucent. Add in the peas, herbs & lemon zest & saute a few more minutes.
![](http://farm7.static.flickr.com/6231/6298289465_6b43d90d47_z.jpg)
Add in the chopped nuts & cook another minute, until heated through.
5. Remove from heat. Stir in most of the cheese.
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6. By now, the pasta should be done. Drain, reserving a half cup of the cooking water. Transfer the pasta to a bowl & toss with the pesto.
![](http://farm7.static.flickr.com/6055/6298291693_b46047e7e9_z.jpg)
Squeeze in some lemon juice & season with salt & pepper. Taste & add more if you like. Add some of the reserved water if the pesto needs thinning.
Serve topped with remaining cheese.
![](http://farm7.static.flickr.com/6040/6298823756_8861a2349f_z.jpg)
Enjoy!
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