Ann Taylor Pittman
Active Time
20 Mins
Total Time
20 Mins
Yield
Serves 4 (serving size: about 1 cup)

Frozen green peas are the epitome of convenience: They thaw almost instantly under running water, and they lend a sweet pop of flavor and color to soups, sides, casseroles, and more. Here they shine in a creamy pesto that’s paired with nutty chickpea pasta. Instead of basil, mint flavors the pesto—it’s a perfect partner for the sweet peas, lending a taste of spring that enlivens the dish.

How to Make It

Step 1

Cook pasta according to package directions, being careful not to overcook. Scoop out 1/2 cup pasta water; set aside. Drain pasta; place in a bowl.

Step 2

Combine 1 cup peas, oil, nuts, mint, lemon zest and juice, salt, pepper, and garlic in a mini food processor. Grate 1 ounce cheese, and add to pea mixture. Pulse until finely chopped. With food processor running, slowly add 1/4 cup reserved pasta water; process until smooth, adding additional water as needed.

Step 3

Add pesto and remaining 1/2 cup peas to pasta in bowl; toss gently to combine. Shave remaining 1 ounce cheese; sprinkle over pasta mixture.

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