Fettuccine, Linguine, or Elbow Pasta with Peas and Pesto

Preparation info

  • Makes

    6

    First-Course Servings
    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Unless fresh baby peas are in the market, thawed, frozen petite peas are your best choice here. By combining virtually any vegetable with pasta, you turn it into a polished first or main course. If you toss the pasta with good extra virgin olive oil or fresh cold butter, you will be pleased with the dish no matter which vegetable you use.