Farfalle with Pesto and Peas is a family favorite: it’s quick and easy, and the kids love it. Use a little, or a lot of the pesto, depending on taste. We love its vibrant green. For another delicious spring green pasta dish, check out our Fettuccine with zucchini, goat cheese, and chili.
Blend it up
This pesto is easy to prepare using a blender. It uses cream as a base, which makes the pesto saucier. The cream also softens the intensity of the pesto and makes it richer. Kids approve of this addition!
The trick to Farfalle with Pesto: Balance the ingredients
To make the most scrumptious Farfalle with Pesto and Peas, first get the pesto just right. Here is what each ingredient brings to the table (so to speak). This allows you to tweak and make adjustments according to your family’s palate.
Garlic
Pesto uses raw garlic, and it has a spicy bite. For this recipe, one garlic clove is plenty. It packs a punch!
Basil
This wonderful herb gives a green and bitter bite to the pesto. It’s the classic ingredient, although you can substitute arugula, parsley, spinach, and other combinations of greens. Do you have a major haul of basil? Vibrant green basil oil is a fun recipe to try.
Pine Nuts
Don’t skip these, they make the pesto sweet and creamy. Buy raw and unsalted nuts, and toast them freshly before use. If you need convincing of this step, try one raw, and then one freshly toasted. Vive la différence! We use a dry skillet and toast them over high heat on the stove. It’s the quickest, but you just have to stir and watch them. Otherwise, they are apt to burn.
Parmesan
Parmesan gives a salty and umami flavor to the pesto. Grate some right into the blender, and serve with extra.
Salt
In addition to the cheese, you might need a little pinch or two of sea salt to make your pesto sing.
Cream
Not traditional, but creamy pesto is delicious, rich, and approachable. With a hearty plop of cream, the pesto turns a vibrant spring green! Adjust the amount according to your taste.
A hint of lemon
Once you taste the pesto sauce, if you find it lacking, a small squeeze of lemon lends acidity and cuts the cream. We rarely use it, unless we’re using zucchini and other greens in the dish.
Pasta: rules of engagement
Pretty simple here: Use plenty of water and salt the water generously. Cook the pasta until just al dente. Drain (don’t rinse), and return the pasta to the pot. Immediately add the pesto sauce, stirring vigorously. Choose any type of pasta you like, but butterflies (farfalle) are awfully cute, and they hold the sauce well. Add peas or whatever greens you like.
The final word: clean the blender
To clean the blender without fuss or danger: fill the blender halfway with soap and warm water. Whizz and rinse. You may need to repeat.
Ingredients
2 cup farfalle (roughly 175 grams or 6 ounces)
salt
½ cup cream
1 clove garlic
1 cup (loosely packed) basil leaves, saving a few for garnish
¼ cup pine nuts, freshly toasted, saving some for garnish
½ cup freshly grated parmesan freshly grated, saving some for garnish
½ cup green peas, defrosted from frozen
Fresh black pepper, to serve
Instructions
Cook the pasta in plenty of salted water. While the pasta is cooking, prepare the pesto.
In a blender, add the cream, garlic, basil, pine nuts, and pesto. Whizz. Taste and adjust the flavors and seasoning.
Drain the pasta over the peas (if frozen), and add all back into the pot. Stir in the pesto. Serve with the garnishes.
Notes
If your peas are frozen, here's a handy trick for this recipe. Place the colander in the sink for draining the pasta. Add the frozen peas to the bottom of the colander. Then, when you drain your pasta, the peas will be ready as well!
