A DAY LATE.. HAPPY WORLD PASTA DAY: PASTA AL PESTO DI PISELLI E PISTACCHI

Pasta with Pea and Pistachio Pesto Ingredients: 250g Peas, fresh or frozen 50g Pistachios, shelled (plus extra for garnishing) 45g Parmigiano Reggiano 350g Calamari-shaped pasta Extra Virgin Olive Oil (EVOO) Fresh mint, to your liking (for pesto & garnish) Water, approximately 3 cups (more or less) Salt & pepper Method: 1. Heat a pan on high and add EVOO followed by peas and 1/2c of water. Allow to cook for approximately 5-7 minutes or until the peas are tender. 2. Once the peas are ready add to a blender with the water that’s in the pan. Add 1/4c EVOO, pistachios, Parmigiano cheese, mint, salt & pepper as well as 1/2c of water. Blend until smooth. Set aside. 3. Boil a pot of salted water. Once the water has come to the boil add the pasta and cook per packet instructions. 4. Once the pasta is ready; Reserve 1 - 2 cups of pasta water. And drain the pasta. 5. Using the same pan as used for the peas, add a drizzle of EVOO, add the blended pesto mixture and approximately 1 1/2c of the pasta water (add pasta water to the blended pesto as required; you want a sauce-like consistency). Mix and add the strained pasta into the pan. Mixing thoroughly to ensure the pasta is well coated in the pesto. 6. Garnish with pistachios and fresh mint leaves. Enjoy. #cookingwithchrissyp #italianpasta #foodie #foodblogger #recipes #easyrecipes #pastarecipes #pestopasta #dinnerideas #homemadepesto

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