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This recipe was featured in: playing around with pesto
(2 rating, 2 votes)
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Serves 2
1/2 pound (i.e. 1/2 packet) of fetuccini ( or other types like rotini, bow ties, fusilli etc that allow the pesto to get in and coat well)
1/4 cup frozen green peas, defrosted
3-4 tbsp basil pesto
1/4 cup grated Parmesan cheese
salt
freshly ground black pepper
Bring a pot of salted water to a boil over high heat. Add the pasta and cook until al dente (tender but still firm to the bite), stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/4 cup of the pasta water to add to the pasta later, if needed.
In a mixing bowl, add the hot pasta and the peas to the pesto and toss well to coat evenly. Add the required quantity of reserved liquid for desired moisture level. Stir in the Parmesan cheese and season with salt and fresh ground black pepper. Serve warm with garlic bread or on a side of vegetables, meat or fish.
