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.
Pin for later
Parsley Pistachio Pea Pesto Over Pasta
Yield: 4
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
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
- 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.
- 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.
Calories
375
375
Fat (grams)
22
22
Sat. Fat (grams)
19
19
Carbs (grams)
22
22
Net carbs
19
19
Sugar (grams)
22
22
More Recipes We Like
Zucchini and Peas Pasta Sauce with Penne
Mozzarella Chicken Marinara Penne
Wagon Wheel Pasta with Chickpeas and Broccoli Rabe
Southwest Broccoli Pasta
Grandma's Marinara and Angel Hair
Lemon Pasta and Fresh Tomato Basil and Mozzarella
Perfection on a fork.
ReplyDeleteYum Claudia. You know, lately I haven't been that hungry due to the heat down here. But when it hits, I'm so incredibly ravenous that I want rich, delicious things like this pasta dish. I love that you used farfalle for some of it (one of my favorite pasta shapes)!
ReplyDeleteFabulous pasta dish. Sounds like a wonderful dinner. Eating at your house must be a real treat.
ReplyDeleteCheers!
You always have something wonderful cooking in your kitchen. I sure wish we lived closer, lol! This sounds wonderful with the pistachios. I have never tried pasta with nuts before but I can imagine the richness they add.
ReplyDeleteWhat a tasty mix! Wonderful ^_^
ReplyDeleteOh gorgeous photo Claudia! That looks so delicious, and I can tell you have been shooting outside, it does make a huge difference! what a beautiful pesto recipe! I love all the "P"s!
ReplyDeletewonderful,wonderful pasta ,claudia!and i love first photo,ii is a real scene of art!
ReplyDeleteThis all looks amazing. I can't wait to try some of your recipes. Yum Yum Yum!
ReplyDeleteThose 5-P's sound delicious. Love the first photo. It's making my mouth water.
ReplyDeleteI love EVERYTHING about this dish - yes, all those P's are just great!
ReplyDeleteI need to make homemade pasta noodles asap. i don't know what has been holding me back! This meal looks so amazing, I would dump so much parmesan on this! haha I love adding extra :)
ReplyDeleteOkay I just had dinner, and now I'm hungry again! This looks and sounds amazing- the garlic knots, the salad, and the lemon cheesecake. Oh man! I want to come to your house for dinner :o)
ReplyDeleteI love this five p's pasta! I never had a pistachio pesto - I bet it's delicious!
ReplyDeleteWow this 5 Ps need a P-erfect thumb up, need visiting your house for dinner :)- Pasta Party!
ReplyDeleteCheers,
Gera
I sure love adding peas to my pasta too! Yum!
ReplyDeletenever thought of putting pistachios in pasta - how awesome is that....
ReplyDeleteA stunning pasta dish & everything looks so fresh & lovely!
ReplyDeleteYummmmmm,..
A most delicious combination of Ps!
ReplyDeleteWow! Claudia... 5 Ps? Try 7... add:
ReplyDeletePerfection.
Priceless.
What a wonderful pasta dish. Your food always looks mouthwatering! I really like the ingredients in your pesto!
ReplyDeleteYou've pulled off playing with words and food with perfect panache! Oh the joyful palilogy of P!
ReplyDeleteFresh, simple, delicious and gorgeous!!
ReplyDeleteFresh, simple, delicious and gorgeous!!
ReplyDeleteSounds wonderful, I would love to have a plateful right now :D
ReplyDeleteThat is one grand pesto. Everything in it says "delicious." The entire dinner would make my family swoon. (And that's always fun!)
ReplyDeleteThe pistachios would add a really nice flavor to this pasta. I'll bet your homemade noodles are wonderful!
ReplyDeleteWow that looks like something I want to take a huge forkful of right now.
ReplyDeleteyum, that pasta looks great!
ReplyDeletedelicious flavours thank you for linking Claudia
ReplyDeleteUn pesto di piselli? ma è meravigliosooo :-)
ReplyDelete