Spring Pea-Sto With Whole Wheat Penne

1. 1

   Bring a large pot of water to boil, salt it and add the pasta.

2. 2

   Cook until al dente.

3. 3

   Drain, reserving a couple of ladlefuls of the pasta cooking water.

4. 4

   In a food processor, puree half the peas with the basil, cheese, olive oil, pine nuts, tarragon and lemon peel until coarsely chopped.

5. 5

   Season with salt and pepper.

6. 6

   In a large serving dish, pour 2/3 cup reserved cooking water over the remaining peas, then stir in the pea pesto.

7. 7

   Add the pasta and toss to combine.

8. 8

   Serve in bowls and pass extra cheese and pepper mill around the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.