Chef Nick's Rotini With Green Pea Pesto - WSMV News 4

Chef Nick's Rotini With Green Pea Pesto

Posted: Updated:

Rotini With Green Pea Pesto
Serves 4-6

1 12 ounce package frozen peas
1 Pound rotini pasta
2 Large garlic cloves
½ Cup toasted pine nuts
½ Cup grated Parmesan cheese
½ Cup grated Pecorino Romano cheese
1/3 Cup extra virgin olive oil
¼ Cup fresh mint leaves
Zest of 1 lemon
Salt and pepper to taste

In a colander run peas under hot water till defrosted.
Toast pine nuts in a 350 degree oven till lightly toasted, about 8 minutes. Drop garlic in food processor with peas, nuts and cheeses till finely chopped. Slowly add olive oil, blending till combined. While you are preparing pesto cook pasta in a large pot of salted water until al dente, about 9 minutes. Reserve about 1 Cup of pasta water. Toss pasta with pesto and thing to desired thickness with reserved pasta water. Season with salt and pepper. Add torn mint leaves and finish with lemon zest.

Powered by Frankly
Powered by WorldNow CNN
All content © 2018, WSMV; Nashville, TN. (A Meredith Corporation Station) . All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.