Farfalle With Pea and Feta Pesto Recipe

 Posted on July 11, 2024  |  2 minutes  |  383 words  |  Patria Henriques
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A simplified, deconstructed riff on pesto -- using peas, mint and scallions instead of basil, omitting the olive oil and leaving the nuts whole for texture -- helps bring a vivid taste of spring to the pasta bowl.

The pesto can be refrigerated for up to 5 days; let it come to room temperature before tossing it with the hot pasta.

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Ingredients

measuring cup

Servings: 4-6

Directions

  • Step 1

    Bring a large pot of salted water to a boil over medium-high heat. Add the peas; cook/blanch just until bright green and tender but not mushy, no more than a few minutes. Scoop out and drain the peas, leaving the water in the pot (over medium-high heat).

  • Step 2

    Once the water returns to a boil, add the pasta and cook it according to the package directions.

  • Step 3

    While the pasta is cooking, reserve 1 cup of the peas; transfer the rest to a food processor along with the scallions, garlic, three-quarters of the feta and the mint leaves. Process to form a smooth pesto.

  • Step 4

    When the pasta is ready, drain it, reserving 1 cup of the cooking water. Transfer the pasta to a large serving bowl. Add the pesto and toss, gradually adding a little of the cooking water as needed to create a creamy sauce.

  • Step 5

    Divide among individual bowls. Top each portion with some of the reserved peas and the toasted pine nuts. Crumble some of the remaining ounce of feta over each portion, sprinkle a few mint leaves for garnish, and serve warm.

  • Step 6

    NOTE: Toast the pine nuts in a small, dry skillet over medium-low heat, shaking the pan occasionally to avoid scorching, until the nuts are golden brown and fragrant. Cool completely before using.

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    Nutritional Facts

    Per serving (based on 6)

    • Calories

      360

    • Fat

      9 g

    • Saturated Fat

      3 g

    • Carbohydrates

      54 g

    • Sodium

      220 mg

    • Cholesterol

      15 mg

    • Protein

      15 g

    • Fiber

      6 g

    • Sugar

      7 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From Food editor Joe Yonan, author of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, 2013).

    Tested by Joe Yonan.

    Published June 10, 2014

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