So last weekend was destined to be peas-filled! Apparently peas are the new potato in our apartment and we LOVE potato. After the Aloo Mattar on Saturday, Swetha called me on her way back from school, complaining about how she needs some sustenance and how she may die of hunger. I decided to cook her something delicioso (My word) so I went to this blog I have started consulting for all my food problems and came across this recipe for Peas Pesto Pasta (as I like to call it. I love alliteration). I made a few changes to the recipe. For example I didn’t have any nuts so I didn’t use that. Technically that means that this isn’t a pesto but pish posh, it doesn’t matter. It still tasted anazeballs!!
Anyway now onto the recipe even though you can see the one on top and it would still come out pretty yum.
1 cup peas. This could be either frozen or fresh. I used frozen and just let them thaw for a bit before using it.
1 garlic clove (minced)
1 cup grated cheese. You can use parmesan but I used whatever we had which was a mexican blend of cheeses.
Pasta-depends how much you eat so i’ll leave the measurements to you
I didn’t put any pictures of the pasta or the cooking of it because I know everyone knows how to cook that. It is a staple of college life. In fact I think that was the first thing that I could actually cook the first time I decided to delve into dish- making.
1. Put the cup of peas in a saucepan and fill it with enough water to just barely cover them. Heat this over the stove and add some salt to this water. Swetha loves salt so I put way more than I should but for all you normies, just lightly salt the water. After about 2 minutes, switch off the heat and remove the saucepan from the stove. The point of this step is to soften the peas without making them lose their shape. Drain the peas and set a third of a cup aside for later use,
2. In the meantime, boil the pasta in another pot. To help the pasta get some flavour, you can salt the water here too but only lightly!
3. Add the remaining 2/3 cup of peas into a food processor. Add the garlic, about a 1/2 teaspoon salt and half a cup of cheese to start off with. Whirl it together, modifying the taste by adding more cheese or salt or chili flakes if you want to have a bit of a kick. Keep blending until you have a smooth consistency and a taste you’re infatuated with.
4. By this point, the pasta should be al dente (just a bit hard on the inside). Save about a cup of the pasta water after draining it (the peas concoction will be very thick). Do not turn off the heat.
5. Add the drained pasta into the pot along with the peas mixture and a cup of water. Toss it together. The heat will help the sauce mix well with the pasta so we have a beautifully melded dish. Start off by adding a cup but if more is needed to thin the sauce, go for it!
6. Add the remaining third cup of peas and toss it with the pasta. Add salt and pepper to taste and bibbidi bobbiti boo you have a masterpiece!
7. Switch off the heat, serve up the pasta and soak in all the compliments on your amazing dish
And there you have it! A very simple, VERY delicious peas pasta recipe. The whole peas added a beautiful sweetness to the dish that was simply scrumptious, and the cheese gave it a wonderful texture. And Swetha was very happy with the food too. That is something. Impressing a foodie with food. They take that stuff seriously!
Let me know how your recipe turns out! Maybe you made a variation I could try.
Anyway au revoir! (the french in me is bubbling forth) Sneha out!