Penne with Walnut Pesto and Peas

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

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

Dinner
Gluten-free
Vegetarian

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