Pasta With Almond Pea Pesto Recipes

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PASTA WITH ALMOND-PEA PESTO



Pasta with Almond-Pea Pesto image

A quick and easy meal comes together with ingredients you probably already have in your kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 6

Coarse salt and ground pepper
1 pound penne, (or other short tubular pasta)
2 packages (10 ounces each) frozen peas, thawed
1/2 cup blanched almonds
Finely grated zest and juice of 1 lemon
1/4 cup olive oil

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, adding 1 package of peas during last minute of cooking time. Reserve 1 cup pasta water; drain pasta and peas, and return to pot.
  • Meanwhile, in a food processor, finely grind almonds. Add lemon zest and juice, remaining package of peas, and 1 1/2 teaspoons salt; process until well combined. With motor running, gradually add oil; process until smooth.
  • Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce. Season with salt and pepper; serve.

Nutrition Facts : Calories 499 g, Fat 17 g, Fiber 7 g, Protein 18 g

ALMOND-PEA PESTO PASTA



Almond-Pea Pesto Pasta image

When I became a vegan I had to give up all of my favourite pastas, so when I came upon this recipe I was pleasantly surprised. It tastes pretty good! I just want to say that all the amounts I give here are approximate, I never follow the recipe exactly. You might want to add less salt or lemon, and add more peas or olive oil. :) And don't be intimidated by all of the steps, it's actually fairly quick and easy to make!

Provided by She-Thing

Categories     Penne

Time 17m

Yield 16 serving(s)

Number Of Ingredients 6

1 lb penne or 1 lb other short pasta
2 (10 ounce) packages frozen peas (thawed)
1/2 cup blanched almond
1 -1 1/2 teaspoon salt
1 lemon (zest and juice)
1/4 cup olive oil

Steps:

  • Boil a large pot of salted water, and cook pasta according to directions. When there are about 2 minutes left on pasta, add one of the packages of peas.
  • Drain the pasta except for about 1 cup of water, and then return the pasta and water to the pot.
  • In a food processor grind the almonds.
  • Now add the lemon zest and juice to the to almonds, along with the remaining package of peas, and the salt. Process again. You might have to scrape it down the sides after a minute to make sure it mixes evenly. If the taste is too strong, add more peas.
  • Add the olive oil and process again.
  • Now add the the sauce to the pasta, tossing it well and adding water as needed. Season with salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 186.1, Fat 6.4, SaturatedFat 0.8, Sodium 187.4, Carbohydrate 29, Fiber 5.4, Sugar 2.1, Protein 5

PASTA, PESTO, AND PEAS



Pasta, Pesto, and Peas image

Blend fresh basil pesto at home for Ina Garten's Pasta, Pesto and Peas recipe from Barefoot Contessa on Food Network, and have a vibrant springtime meal.

Provided by Ina Garten

Categories     main-dish

Time 32m

Yield 12 servings

Number Of Ingredients 20

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Steps:

  • Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
  • In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
  • Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
  • Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
  • To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

ALMOND PESTO PASTA



Almond Pesto Pasta image

I got this recipe from a bag of Lucky nuts. Spaghetti or fettuccine pasta is best. Reserved pasta water can be substituted for cream if prefered.

Provided by Tisme

Categories     Spaghetti

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

500 g pasta
1/2 cup light cream
finely shredded parmesan cheese
1 cup frozen peas
1 cup lucky blanched almond
2 large garlic cloves, chopped
4 tablespoons olive oil
1 cup firmly packed mint or 1 cup basil leaves
1 teaspoon rock salt
fresh ground pepper

Steps:

  • Cook pasta in plenty of boiling water until al dente. Drain, reserving pasta water if to be used instead of cream.
  • Pour boiling water over peas to thaw and drain, place thawed peas with almonds and garlic in food processor and blend coarsely. Scrape down bowl sides, add oil, herbs and salt & blend gain to a medium thick paste. Season well with pepper.
  • Spoon into saucepan with pasta & toss over medium heat, adding pasta water or cream, until heated through.
  • Serve with topped with parmesan cheese.

Nutrition Facts : Calories 892.6, Fat 39.8, SaturatedFat 7.3, Cholesterol 19.8, Sodium 76.1, Carbohydrate 109.1, Fiber 10.9, Sugar 6, Protein 27.8

EASY BASIL PESTO WITH ALMONDS



Easy Basil Pesto with Almonds image

Save some money using garden-grown basil and almonds in place of pricey pine nuts. This recipe is easy, fast, and very tasty. Summer on a plate! Serve over warm pasta with a side salad and a nice loaf of bread. I also spread this on toast. If you have left over, put in a small jar and drizzle some olive oil over the top. Keep refrigerated.

Provided by SAS4U

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 5

2 cups fresh basil leaves
½ cup Parmesan cheese
¼ cup whole raw almonds
¼ cup extra-virgin olive oil, or more as needed
1 clove garlic, peeled

Steps:

  • Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 3 g, Cholesterol 8.8 mg, Fat 21.5 g, Fiber 1.4 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 154 mg, Sugar 0.6 g

PASTA WITH CHOPPED PESTO AND PEAS



Pasta With Chopped Pesto and Peas image

This pesto doesn't call for a food processor, blender, or mortar and pestle - and it's better for it. Instead, all of the elements are chopped and mashed together by hand. (Pesto means "to pound, crush or smash" in Italian.) In Tuscany, this would be done with a half moon-shaped mezzaluna, but a chef's knife does the job, too. The result is a more textured mix with bright pops of flavor, like a sauce, herb salad and nut garnish in one. Basil and pine nuts are classic choices, but this version, "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), was guided by the pesto ratio in "Salt, Fat, Acid, Heat" by Samin Nosrat. It works with whatever soft herbs and nuts that you like and have on hand.

Provided by Ali Slagle

Categories     weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
1/2 cup raw walnuts, pine nuts, pistachios, almonds or a combination
2 ounces Parmesan, plus more for serving
1 large garlic clove
2 packed cups soft herbs, such as basil, parsley, mint or arugula
1/2 cup extra-virgin olive oil, plus more for serving
1 pound curly pasta, such as casarecce or fusilli
2 cups (10 ounces) frozen peas

Steps:

  • Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
  • As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
  • Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
  • Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.

PASTA CON IL PESTO ALLA TRAPANESE (TOMATO AND ALMOND PESTO)



Pasta con il pesto alla Trapanese (Tomato and almond pesto) image

Carmelita Caruana celebrates the tastes of Sicily with this delicious vegetarian summer pasta

Provided by Carmelita Caruana

Categories     Dinner, Lunch, Pasta, Supper

Time 45m

Number Of Ingredients 7

50g shelled, unskinned almonds
a handful of fresh basil leaves
2 garlic cloves
6 vine-ripened tomatoes
2 tbsp finely grated pecorino cheese
6 tbsp extra-virgin olive oil
400g fusilli lunghi or other pasta spirals

Steps:

  • Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.
  • Whizz the basil, garlic and a little coarse sea salt in a food processor and tip into a large bowl. Process the almonds, again with a little salt, using the pulse button, until they're the size of small grains of rice.
  • Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese and olive oil and mix well. Taste and season with pepper and - only if needed - a little salt.
  • Boil the pasta in the usual way, taking care to keep it very al dente, especially if you are planning to serve it cold. The Sicilians are probably the most fussy of all Italians about pasta, and they are very quick to declare it scotta, which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the centre, drain it. It will be perfectly cooked all the way through by the time you serve it.
  • Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary so the sauce lightly coats each pasta corkscrew. The pasta can be served now, lukewarm, or at room temperature, but don't chill, as this dulls the heady aromas which are the joy of this dish.

Nutrition Facts : Calories 616 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.42 milligram of sodium

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Top Asked Questions

How to cook peas and almonds for pasta?
Tip ²/ ³ of the peas into a small food processor with the almonds, cheese, chilli (if using) and lemon zest. Season and pulse to a rough paste, then return to the pan with the whole peas. 3. Scoop a cupful of cooking water from the spaghetti then drain and return to the pan.
How to make pesto for pasta?
Recipe Preparation. Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper. Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper. Do Ahead: Pesto can be made 5 days ahead.
How do you make pesto with fresh pea mix?
Stir the pea mixture into the pasta along with a splash of the cooking water and toss together, adding more water as needed to make a loose pesto that coats the spaghetti. Stir through the mint and serve with lemon wedges and extra parmigiano reggiano, if liked.
How to make almond pesto with garlic?
Pour in more olive oil, with the processor running, until pesto is thick and smooth. You can use roasted garlic in place of raw. Toast the almonds at 450 degrees F (230 degrees C) for about 10 minutes before following the recipe if you'd like roasted almond pesto.

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