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11 INGREDIENTS7 STEPS25MIN

Pea & Pistachio Pesto Pasta

4.5
2 Ratings
Editor's Choice
Ful-Filled
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
We all need more quick, simple and delicious meals in our life, especially as the busy holiday season approaches. And this pea and pistachio pesto pasta is just that!

25MIN

Total Cooking Time

11

Ingredients
Ful-filled is a place where my hubby and I are chronicling our journey ... where we share our passion for real food, true health, and living life ...
Ingredients
US / METRIC
Servings:
4
Serves 4
Pea and Pistachio Pesto
1 lb
1/4 cup
Unsalted Pistachios
shelled
1/3 cup
1 clove
Garlic, roughly chopped
1
Lemon, zested, juiced
1 tsp in the pesto, and the rest for garnish, plus 1 Tbsp juice
1/4 cup
to taste
Salt and Pepper
Pasta
1 lb
Spaghetti
to taste
Extra-Virgin Olive Oil
for garnish
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Author's Notes

The pea pesto will keep in the refrigerator for up to 5 days. The final result is a thick pesto that is great for bread, and just olive oil to reach your desired consistency for pizza or pasta.

Directions

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Step 1
While you prepare the pea and pistachio pesto, bring your pasta water to a boil & cook the Spaghetti (1 pound) until al dente (follow package directions).
Step 2
Begin by blanching the Green Peas (1 pound) in boiling water for 2 minutes and then moving to them to an ice bath to chill & remove the peas from the water once chilled.
Step 3
Add the chilled peas, Unsalted Pistachios (1/4 cup), Fresh Mint Leaves (1/4 cup), Garlic (1 clove), Olive Oil (1/3 cup), 1 Tbsp of juice and 1 tsp zest of the Lemon (1), and Parmesan Cheese (1/4 cup). Pulse in the food processor until ingredients are well combined, but not smooth - you want the pesto to have a bit of texture.
Step 4
Taste the pesto for seasoning, add Salt and Pepper (to taste) to taste as necessary. Set it aside.
Step 5
Once the pasta is done, reserve 1 cup of the pasta water and add the cooked spaghetti to a large saucepan along with 2 cups of the prepared pea and pistachio pesto and the 1 cup of reserved pasta water.
Step 6
Cook over medium heat, continuously stirring until a creamy texture is achieved. This usually takes about 5 minutes.
Step 7
Portion the pasta between four plates. Top each plate of pasta with a ball of Burrata Cheese (4), (I like to break the burrata open a bit), drizzle with Extra-Virgin Olive Oil (to taste), sprinkle with additional lemon zest and serve!

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