Pea and Parsley Pesto with Linguine

Pea and Parsley Pesto with Linguine (Adapted from Everyday Food)

2 cups frozen peas, divided
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
3 ounces (about 3/4 cup) fresh grated Parmesan cheese
3 garlic cloves
1 tablespoon water
1/3 cup extra-virgin olive oil
salt and fresh ground black pepper
12 ounces dry linguine pasta
additional fresh grated Parmesan cheese, for serving

In a large pot of boiling, salted water, add 1 cup peas and cook according to package instructions. Using a slotted spoon, scoop out peas and place into a food processor, leaving the cooking water in the pot (leave it at a bare simmer over the heat).

Add parsley, walnuts, Parmesan, garlic and 1 tablespoon water into the food processor - pulse until combined and a paste forms. With the processor running, slowly drizzle in oil and process until well blended. Season with salt and fresh ground black pepper.

Bring the pot of water back up to a rapid boil - add pasta and cook according to package instructions, adding the remaining 1 cup peas 30 seconds before the pasta is ready. Set aside 1 cup of the pasta water, then drain pasta and peas well.

Place the pasta and peas back into the pot and toss with 3/4 cup (refrigerator or freeze remaining pesto for a later use) of the pesto mixture, adding enough of the reserved pasta water to create a sauce that coats the pasta well. Serve with additional Parmesan on top.

Makes about 4 servings.

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