It's been a cool Summer in Northern California, which means many of the season's heralded vegetables are arriving later than usual. Yet I don't mind the delayed gratification, especially if it means I can still enjoy such pleasures as a perfect English pea in August. Tonight, I'm going to try the vegetable in a newfound way: as part of a freshly ground pesto with walnuts, capers, and parsley.
Although this meatless, dairy-free recipe calls for ultra healthy whole wheat linguine, feel free to change it up as you like, by using regular pasta, adding garlic, or subbing another nut for the walnuts. Experience a different Summer meal when you keep reading.
1 pound whole wheat linguine
1 cup fresh or frozen and thawed green peas
1 cup packed flat-leaf parsley leaves (from 1 bunch parsley)
1/2 cup packed basil leaves, or a combination of basil and mint
2 tablespoons lemon juice
1 tablespoon brined capers, drained
1/3 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1/2 cup chopped walnut pieces, toasted
- Bring a large pot of salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the cooking water, then drain linguine and transfer to a large bowl.
- Meanwhile, put peas, parsley, basil, lemon juice and capers into a food processor and pulse to make a coarse paste. With the motor running, add oil in a steady stream. Season pesto with salt and pepper.
- Toss hot linguine with reserved 1/2 cup cooking water and pesto. Top with walnuts and serve immediately.
Nutritional information per serving: Per serving (About 5oz/139g-wt.): 280 calories (160 from fat), 18g total fat, 2g saturated fat, 8g protein, 26g total carbohydrate (6g dietary fiber, 2g sugar), 0mg cholesterol, 200mg sodium
- Pasta, Main Dishes
- North American