Pea and Pesto Pasta

Well, I did predict a party between my olive-basil pesto, some wholewheat spaghetti and some cheese, and here that party is. At the last minute some peas were invited along. They were a right laugh.

The only recipe part of this is the pesto, which I’ve linked to up there. I cooked and drained some spaghetti (though penne would have been better for alliteration purposes), adding a small handful of frozen peas for the final two minutes of cooking time, then stirred in two tablespoons of extra virgin olive oil followed by the pesto, and sprinkled over some parmesan and black pepper. What follows is a step by step photo guide to the final stages of preparation. Pasta + cheese = better pasta.


About Rock Salt

Seasoning while rocking out since 1983. View all posts by Rock Salt

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