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Ingredients
- 2 cups loosely packed fresh basil leaves, plus extra for garnish
- 2 large green chiles, seeded (optional)
- 1 small clove garlic
- Sea salt
- 3 tablespoons pine nuts
- 1/3 cup extra-virgin olive oil
- 3 1/2 ounces feta or goat cheese, coarsely crumbled
- Freshly ground pepper
- 8 ounces fresh or frozen peas, thawed
- 14 ounces tagliatelle or fettuccine
- Freshly grated Parmesan for serving(optional)
Details
Servings 4
Adapted from workingmother.com
Preparation
Step 1
1. Place basil, chiles (if using), garlic and a large pinch of salt in a food processor; process until coarsely chopped.
2. Toast nuts in a small dry pan over low heat, shaking occasionally until golden on both sides, 2 to 3 minutes. Transfer to basil mixture in food processor and process until coarsely chopped. Add half of the oil and process until almost smooth; transfer to a bowl. Add remaining oil and the feta and stir to combine. Add salt and pepper to taste.
3. Bring a small saucepan of water and a large pot of salted water to a boil. Add peas to small saucepan and simmer 5 minutes if fresh, 3 minutes if thawed; drain. Add pasta to large pot and cook according to package directions; drain and return to pot. Immediately add 2 to 3 dollops of pesto and the peas to pasta and toss until pasta is well coated. Transfer to serving bowls, sprinkle with Parmesan (if using) and garnish with basil leaves. Serve any remaining pesto on the side. (Pesto can be frozen in an airtight container up to 1 month. This makes a delicious topping for fish or vegetables.)
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