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!
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!