In Good Taste
SUMMER P-P-PESTO PASTA (PEA PISTACHIO PESTO)
3 cups fresh basil leaves, rinsed
4 cloves garlic
1 cup green peas, cooked, with
¼ cup cooking liquid
½ cup olive oil
½ cup Parmesan cheese
2 tablespoons shelled, roasted,
salted pistachios
Sprinkle of red pepper fl akes
Salt to taste
1 pound fresh pasta
PLACE ALL INGREDIENTS except for the
pasta in a food processor, and puree until
smooth. Cook the pasta according to package
directions until al dente. Before draining,
reserve ¼ cup cooking water.

Drain the pasta well, pour it into a bowl,
and add ¾ cup of the pesto to the pasta.

Add the pasta water, a little at a time, to help
loosen the sauce and spread it over the pasta.

Serve immediately. ●
Pea pistachio pesto pasta: nata_vkusidey/Thinkstock.com
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JEWISHEXPONENT.COM IN GOOD TASTE
APRIL 12, 2018
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