Penne with Pea Pesto, Sugar Snap Peas, and Pecorino

Name: Penne with Pea Pesto, Sugar Snap Peas, and Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup shelled English peas (from about 3/4 pound fresh peas); 1 small clove garlic, smashed; 1 teaspoon chopped fresh mint; 2 tablespoons freshly grated pecorino cheese, plus more for topping; Kosher salt; 1/4 cup extra-virgin olive oil; 1 pound dried penne or other short pasta; 2 tablespoons extra-virgin olive oil; 1 cup shelled English peas (from about 1 pound fresh peas); 1/2 pound sugar snap peas, ends trimmed, halved crosswise; Freshly ground black pepper

Servings: persons

3/4 cup shelled English peas (from about 3/4 pound fresh peas)
1 small clove garlic, smashed
1 teaspoon chopped fresh mint
2 tablespoons freshly grated pecorino cheese, plus more for topping
Kosher salt
1/4 cup extra-virgin olive oil
1 pound dried penne or other short pasta
2 tablespoons extra-virgin olive oil
1 cup shelled English peas (from about 1 pound fresh peas)
1/2 pound sugar snap peas, ends trimmed, halved crosswise
Freshly ground black pepper

1
For the pea pesto: Bring a small saucepan of water to a boil over high heat.
2
Add the peas and blanch for 30 seconds, or a little longer if the peas are large.
3
Drain and cool quickly in ice water, then drain again.
4
Place the peas in a food processor with the garlic, mint, pecorino, and a pinch of salt.
5
Pulse until well chopped.
6
With the motor running, add the olive oil through the feed tube.
7
Puree until the pesto is nearly but not completely smooth.
8
A slightly coarse texture is pleasing.
9
Bring a large pot of salted water to a boil over high heat.
10
Add the pasta and cook until al dente.
11
While the pasta cooks, warm the olive oil in a large pot over medium heat.
12
Add the English peas and a pinch of salt.
13
Saute for about 2 minutes, then add 1/2 cup of the boiling pasta water.
14
Simmer until the peas are almost tender, about 5 minutes, adding more hot pasta water if necessary.
15
Add the sugar snap peas and saute until they lose their raw taste, 1 to 2 minutes.
16
Set aside about 1 cup of the pasta water, then drain the pasta.
17
Return it to the hot pot and add the braised peas, pea pesto, and several grinds of black pepper.
18
Toss well, moistening with some of the reserved pasta water.
19
Divide among 6 warm bowls.
20
Top each portion with a little grated pecorino.
21
Serve immediately.
22
Enjoy with Cakebread Cellars Napa Valley Chardonnay or another medium- to full-bodied white wine.

977

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup shelled English peas (from about 3/4 pound fresh peas), 1 small clove garlic, smashed, 1 teaspoon chopped fresh mint, 2 tablespoons freshly grated pecorino cheese, plus more for topping, and more.

Yes, Penne with Pea Pesto, Sugar Snap Peas, and Pecorino falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!