It’s like pesto, but with peas!
About this Recipe
Pesto is typically served with pasta. We took a twist on pesto and used ingredients that are less expensive and easier to find. Frozen peas work well for this recipe, but if you have access to fresh peas you can use those as well!
Serving pea-sto with whole wheat pasta makes this dish flavorful AND healthy. Whole wheat pasta includes the nutrient-rich portions of the wheat kernels that are not used in white pasta. Watch Mara’s video below for more info and step by step instructions.
- 1 package frozen peas
- 1/2 pound whole wheat pasta – cooked according to package directions
- 1 cup reserved pasta water
- 5oz package grated or shredded parmesan cheese
- 2-3 Tbsp. olive oil
- Salt and pepper, to taste
We will use the reserved pasta water to help the pea-sto bind when we blend.
Blanch peas and immediately place them in an ice bath to stop the cooking process.
Use a blender or food processor to mix ingredients – scrape the sides to get all the cheese and peas mixed together!
Step by Step Instructions
Step 1 – Blanch
Blanch peas by adding them to a pot of boiling water. Set a timer for 60 seconds. Strain peas and place in ice bath.
Step 2 – Pasta
Cook pasta according to package directions. Remember to save about 1 cup of water before straining the noodles!
Step 3 – Blend
Strain peas from the ice bath, and place about half of the peas into a food processor or blender. Add roughly half of the package of parmesan cheese (or about 1/3 cup) to the mixture. Include salt and pepper, and 2 Tbsp. of olive oil.
Step 4 – Heat
After the pea-sto is a smooth consistency, add pea-sto to drained noodles. Include the remaining peas, and start with about half of the cup of reserved pasta water. Mix well, and heat on stove over medium heat. Continue stirring until the mixture is heated through.
Step 5 – Serve
Serve pasta and pea-sto with a sprinkle of parmesan cheese on top. Enjoy!