Name: Penne with Walnut Pesto and Peas
Yield: Makes 4 Servings
Ingredients: Shallots, 2, or 1 garlic clove, coarsely chopped; Gluten-free penne pasta, ½ lb (250 g); Pecorino romano cheese, ¼ cup (1 oz/30 g) freshly grated, plus more as needed; Kosher salt and freshly ground pepper Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml); Sugar snap peas, 10 oz (315 g), strings removed; Walnuts, ¼ cup (1 oz/30 g); Fresh basil leaves, 2 cups (2 oz/60 g) packed; Lemon zest, 2 teaspoons finely grated; Shelled English peas, 10 oz (315 g), or 1 package (10-oz/310 g) frozen peas

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

There was no way I was going to give up pasta with pesto sauce, bursting with fresh basil, when I went gluten-free, so I sought out great gluten-free pastas. This all-purpose sauce is also good over chicken or fish.

Ingredients

Fresh basil leaves, 2 cups (2 oz/60 g) packed

Method

In a food processor, combine the basil, shallots, walnuts, lemon zest, and ½ teaspoon salt. Process until finely ground. With the machine running, gradually add the oil. Mix in ¼ cup (1 oz/30 g) of the cheese. Season to taste with salt and a generous amount of pepper.
Add the pasta to a large pot of boiling salted water and stir well. Cook, stirring occasionall

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Penne with Walnut Pesto and Peas

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of