Linguine with Pea Pesto

This dish is one that we've made before and turned out really well. Well, it was even better tonight. Previously we used a mix of fresh peas from the farmer's market that we shelled ourselves and frozen peas that we already had, but this time we just stuck with the frozen peas. Frozen peas are a lot less work and cook faster too. This is a definite keeper recipe and we plan to make it again on a regular basis.

Linguine with Pea Pesto
(Originally printed on the Smitten Kitten food blog)

1.5 cups peas
2-3 garlic cloves
2 tbsp pine nuts, toasted and cooled
1/2 cup Parmesan cheese
1/4 tsp salt
1/3 cup olive oil
12 oz package linguine

Boil a large pot of salted water with olive oil for the linguine and cook to according to package directions. Reserve up to 2 cups of pasta water before draining, drain pasta, and return to pot.

In the meantime, boil a smaller pot of water for the peas. Cook for 2 minutes, transfer to an ice bath, and drain. Also in the meantime, toast the pine nuts and set aside.

Mix half of the peas, all of the garlic and pine nuts, 1/3 cup Parmesan cheese, salt and blend. Add in the olive oil and blend for a few minutes until smooth.

Over a low heat, mix the pasta, remaining peas, and pesto. Mix well and slowly add the reserved pasta water to smooth out the pesto. We didn't actually use more than 1/4 cup of the reserved water, but add more or less to your preference.

Season with salt and pepper to taste. Serve with additional Parmesan cheese.