Parsley Pistachio Pea Pesto Over Pasta

The "five P's" Parsley, Pistachio, Pea, Pesto, Pasta, wow try and say that fast, it's such a fabulous pasta dish!

When I want a quick meal and it's on the table fast, this is my go too recipe.


You can have fresh pesto on hand, store-bought and pantry boxed pasta.


An excellent meal anytime and there's a bonus recipe at the end with chicken!

Quick Fix

Well, we started out having this pesto for four and got surprised guests at the last minute.


I had just enough homemade egg noodles left for four, so out came some boxed pasta made separate to feed the clan.


Not a problem, just made another quick batch of pesto, and a pound of bow ties.


So, they all got a little taste of the homemade pasta, but we ended up having both kinds to feed our company.

A Dressed Up Style Pasta Dish

Not only is this dish delicious and easy, but it's also so pretty to serve.


Perfect for guests and quick dinners for the family.


Everything about this is fresh tasting and looking for perfect presentation.

Hate Peas?

Yes, I have pea haters in my family too!


Guess what, just substitute another vegetable that's green, that they all like.


I can add spinach, broccoli streams and even assorted colors of peppers and my husband doesn't complain at all, but peas, not a favorite of his,


Adapt to your heart's content!

I kind of felt bad since everyone kept saying the homemade pasta was better than the dry pasta, a nice compliment, glad they got a little taste of the noodles.



So, we had a huge salad and some garlic knots to go along with the meal, and of course, I had to make one of our favorite desserts Italian Lemon Cheesecake.

Parsley Pistachio Pea Pesto Over Pasta

2 cups frozen peas (or another vegetable you prefer)

1 cup fresh parsley leaves packed

1/2 cup pistachios, macadamia or walnuts

1/3 cup grated Parmesan plus more for serving

3 cloves of minced garlic

1/2 cup extra virgin olive oil

sea salt and milled ground pepper

dash of cayenne pepper

1 lb of bow ties, linguine or Grandma's Old Fashioned Homemade Pasta Noodles


Note: use store-bought jar pesto if you're in a real hurry!


Cook 1 cup of peas according to package.

In a food processor combine cooked peas, parsley, nuts, cheese, garlic and 2 tablespoons of water to form a paste. Slowly add oil until well blended add salt and peppers to taste.

In a large pot of salted water cook pasta to your preference, add the peas to the water just before the pasta is done.

Drain pasta and peas reserving 1 cup of water.


Put pasta and peas back into the pot and toss with 3/4 cup of Parsley Pistachio Pesto sauce add enough pasta water to create a sauce (freeze leftover sauce in ice cube trays for another time thaw before using ). Serve with more Parmesan and Parsley Garlic Butter on top.

If you like the recipe above try my other favorite below!

Dressed up a little, this classic dish is nowhere near what you would expect in a chicken casserole it's better than ever Italian style.


The flavors are rich and delicious almost Alfredo style but even creamier.


I love the Italian twist we put int this one and the addition of the chicken, peas add an abundance of flavors.


Quick and easy to make in a matter of minutes!

Italian Chicken and Peas Skillet Recipe

1 pound fettuccine

3 tablespoons olive oil extra virgin

4 garlic cloves minced fine

2 sauteed boneless chicken breasts

1/2 cup sundried tomatoes or fresh diced plum tomatoes (optional)

1/2 cup Pinot Grigio white wine

1/2 cup heavy cream

1 cup fresh peas or frozen (or use another vegetable you prefer)

1/2 cup Romano/Parmesano cheese grated

salt, pepper and red pepper to taste

1 cup chopped fresh basil for garnish


Cook the pasta in boiling salt water until al dente.

In a deep nonstick skillet, saute the garlic for 3 minutes with the extra virgin olive oil. Add the chicken and (tomatoes if using) stir to heat them through.

Add the wine and cook one minute then add the cream.

When bubbles start to form, stir in the cheese, add all seasonings to taste. Fold in the peas and then toss the drained hot pasta with the sauce.

Sprinkle with more grating cheese and garnish with chopped basil.

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Parsley Pistachio Pea Pesto Over Pasta

Yield: 4

Author: Claudia Lamascolo

prep time: 15 Mcook time: 25 Mtotal time: 40 M

All homemade pesto using pistachios used over pasta with peas. Substitute whatever you like if you're not a pea lover!
Check out my bonus recipe with chicken at the end

ingredients:

• 2 cups frozen peas (or another vegetable you prefer)
• 1 cup fresh parsley leaves packed
• 1/2 cup pistachios, macadamia or walnuts
• 1/3 cup grated Parmesan plus more for serving
• 3 cloves of minced garlic
• 1/2 cup extra virgin olive oil
• sea salt and milled ground pepper
• dash of cayenne pepper
• 1 lb of bow ties, linguine or Grandma's Old Fashioned Homemade Pasta Noodles
• Note: use a store-bought jar pesto if you're in a real hurry!
• For bonus recipe see at the end of ingredients

instructions:

How to cook Parsley Pistachio Pea Pesto Over Pasta

1. Cook 1 cup of peas according to package.
2. In a food processor combine cooked peas, parsley, nuts, cheese, garlic and 2 tablespoons of water to form a paste. Slowly add oil until well blended add salt and peppers to taste.
3. In a large pot of salted water cook pasta to your preference, add the peas to the water just before the pasta is done.
4. Drain pasta and peas reserving 1 cup of water.
5. Put pasta and peas back into the pot and toss with 3/4 cup of Parsley Pistachio Pesto sauce add enough pasta water to create a sauce (freeze leftover sauce in ice cube trays for another time thaw before using ). Serve with more Parmesan and Parsley Garlic Butter on top.
6. Italian Chicken and Peas Skillet Recipe
7. 1 pound fettuccine
8. 3 tablespoons olive oil extra virgin
9. 4 garlic cloves minced fine
10. 2 sauteed boneless chicken breasts
11. 1/2 cup sundried tomatoes or fresh diced plum tomatoes (optional)
12. 1/2 cup Pinot Grigio white wine
13. 1/2 cup heavy cream
14. 1 cup fresh peas or frozen (or use another vegetable you prefer)
15. 1/2 cup Romano/Parmesano cheese grated
16. salt, pepper and red pepper to taste
17. 1 cup chopped fresh basil for garnish
18. Cook the pasta in boiling salt water until al dente.
19. In a deep nonstick skillet, saute the garlic for 3 minutes with the extra virgin olive oil. Add the chicken and (tomatoes if using) stir to heat them through.
20. Add the wine and cook one minute then add the cream.
21. When bubbles start to form, stir in the cheese, add all seasonings to taste. Fold in the peas and then toss the drained hot pasta with the sauce.
22. Sprinkle with more grating cheese and garnish with chopped basil.

Calories
375

Fat (grams)
22

Sat. Fat (grams)
19

Carbs (grams)
22

Net carbs
19

Sugar (grams)
22

https://www.whatscookinitalianstylecuisine.com/2010/05/parsley-pistachio-pea-pesto-over-pasta.html

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pasta, pesto, macaroni, Italian recipes

Italian

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