Pea-Pesto Handkerchiefs

This 30-minute pasta is deliciously different.

Prep Time:

15 mins

Total Time:

30 mins

Servings:

4

Pea pesto brings a taste of spring to the dinner table any time of the year. Keep a bag of frozen peas on hand, and you can make it whenever for a quick, fresh, green pasta meal. The peas replace most of the basil in this easy pesto, an otherwise traditional combo of pine nuts, Parmesan cheese, and olive oil. We pair it with broken lasagna noodles for a riff on Ligurian fazzoletti or pasta handkerchiefs and finish the dish with more peas, a dollop of fresh ricotta, and a drizzle of olive oil for a delicious 30-minute dinner any night of the week.

pea pesto handkerchiefs pasta in bowl with spoon — Credit: Chris Simpson

To keep the pea pesto nicely balanced, use an almond-size clove of garlic. Anything bigger will overpower the basil.

Directions

Toast pine nuts and cook peas:

Preheat oven to 350°F. Toast pine nuts on a rimmed baking sheet 5 to 7 minutes; set aside. Bring a large pot of salted water to a boil; add peas and cook until bright green and tender, about 1 minute. Transfer to a plate with a slotted spoon. Let cool slightly.
Make pesto:

When cool enough to handle, add half of peas to a food processor with basil, pine nuts, garlic, Parmigiano-Reggiano, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly drizzle in oil. Season with salt and pepper.
Cook pasta:

Return water in pot to a boil; add pasta, a handful at a time. Cook according to package instructions, stirring frequently, until al dente. Reserve 1 cup pasta water; drain.
Toss pasta with pesto and pasta water and serve with more peas, basil, and cheeses:

Return pasta to pot; toss with pesto and reserved pasta water. Divide among 4 plates; top with remaining peas and more basil leaves and Parmigiano-Reggiano. Dollop with ricotta, drizzle with oil, and serve.