Should frozen peas be thawed before cooking?

Typically, no. But in this dish, we're not cooking the peas before they go into the pesto. So in this case, yes, you'll want to defrost the peas.

Is pasta with peas healthy?

Healthy is subjective. But, if you take a look at the recipe card you'll see this dish is a good source of protein, fiber, Vitamin C, and Vitamin A.

What nuts taste best in pesto?

I think it depends on the other flavors you're incorporating into your pesto. With this one, we're including peas and mint, which is definitely not the norm. Experiment and see what you like. I don't think you can go wrong with most nuts and seeds as long as they don't overwhelm the other flavors in the dish.

Pasta and Peas with Mint Pistachio Pesto

Description

This pasta and peas with mint pistachio pesto is a unique twist on classic pasta with pesto. Fresh green peas, mint, garlic, and roasted pistachios are blended together to make a flavorful and vibrant pasta sauce for tossing with noodles and creamy sauteed leeks.

Ingredients

Units Scale

3 large leeks (or 5 small-medium)
2 tablespoons butter
1 teaspoon kosher salt, plus more for the pasta water
1 pound linguine, fettuccine, or other noodles
3/4 cup chopped toasted pistachios
1 garlic clove
1 cup fresh mint leaves, packed
2 cups fresh or frozen peas, defrosted if frozen
1 lemon, zested and juiced
1/4 cup extra virgin olive oil
1 small bunch of chives, chopped
freshly ground black pepper

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Instructions

Cut the dark green tops and roots off your leeks and discard for compost or save them with other vegetable scraps to make your own broth. Roughly slice the white and light green portion of the leeks and then rinse in a strainer to remove any dirt. You should have about 4 cups of sliced leeks.
In a heavy-bottomed pan, heat the butter over medium-high heat until melted and bubbling. Add the leeks and 1/2 teaspoon of salt. Cook, stirring often, for about 10 minutes, or until they're tender and lightly browned.
Meanwhile, bring a large pot of water to a boil. Salt the water well and cook the pasta until al dente. Save a couple of ladles full of pasta water in a bowl, then drain off the remaining water.
While the pasta and leeks cook, make the pesto. Combe ½ cup of the pistachios with the garlic, mint, 1 cup of peas, olive oil, lemon juice, and remaining 1/2 teaspoon of salt in a food processor. Process until smooth.
When the leeks are done cooking, add them to your pot of pasta along with the pesto, lemon zest, remaining peas, and some of the reserved pasta water. Heat for just a couple of minutes to warm up the peas. Then toss well with tongs to coat and add more of the water, if you want a thinner sauce. Serve topped with additional mint leaves or chives, if using, black pepper, and pistachios.

Notes

Try fresh ramps instead of leeks, if you can find them.

Feel free to top your pasta with freshly grated Parmesan cheese.

Don't have pistachios? Try walnuts, pine nuts, pecans, or cashews.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Pasta
Method: Stove-top