Pesto Spaghetti with Peas and Corn

1. 1

   In a food processor with the motor running, drop in the garlic and finely chop.

2. 2

   Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop.

3. 3

   Add the basil and pulse to finely chop.

4. 4

   With the motor running, add the oil, blending to combine.

5. 5

   In a large pot of boiling salted water, cook the pasta until al dente.

6. 6

   4 minutes before the pasta is done, stir in the corn and peas.

7. 7

   Reserve 3/4 cup of the pasta cooking water, then drain the pasta, corn and peas.

8. 8

   Toss the pasta with the pesto and about half the reserved cooking water.

9. 9

   Add more water for a looser consistency.

10. 10

    Season with salt and pepper to taste and toss with basil leaves before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.