Walnut and Parsley Pesto with Peas

This was a bit of a bust. The actual pesto itself is good – how could it not be? – but the onion situation got a little out of hand, and the leftovers didn’t really hold up. It’s pasta. The leftovers are supposed to be fantastic. This could be something to do with the fact that I thought I had about half a box of macaroni to use – the original recipe wanted small pasta – but it turns out I had more like half a forkful of it. So I went with spaghetti instead. The shape may have affected how the sauce clung, or rather didn’t cling, to the noodle, and it’s also tough to mix diced onion into a pot of spaghetti, so you wind up with onion-rich areas. This is great if you’re mining for onion ore. Other than that, though…

I’ve written the recipe taking into account changes I think I should have made. If you want to see the original, please go to The Perfect Pantry.

Walnut and Parsley Pesto


for the pesto
1 cup flat-leafed parsley
2 tbsp chopped walnuts
1 clove garlic
1 tsp pepper
1/4 tsp salt
2 tbsp olive oil
2 tbsp parmesan

for the pasta
1/2 lb pasta – probably better to use a short variety than a long noodly kind
1 tbsp olive oil
1/2 an onion, diced
1 cup peas
1/4 cup dry white wine
1/4 cup parmesan
pepper to taste


for the pesto
Put everything but the olive oil in a food processor and give it a whirl until it’s all destroyed.
With the food processor still running, drizzle the oil in until you’ve got a smooth paste.

for the pasta
Put the pasta on to cook according to your personal preferences.
Meanwhile, heat the olive oil in a large pan over medium heat.
Saute the onions for about 5 minutes.
Throw the peas in there and saute another 2 minutes.
When the pasta’s done (try to time this right; it’s a pain if either component has to wait for the other), add it and the pesto to the pan with the onion and peas and toss to combine.
Stir in the wine and the parmesan.
Cook another 2 minutes.
Season to taste with pepper.

I think the onions were too sweet, or something, when I did it, so I’m thinking cooking them longer might make them a little more interesting and they wouldn’t combine with the peas for this one-two sweetness punch. Having less of them wouldn’t hurt, either. I used to loathe onions, now I’m down with them, but this kind of reminded me of how I didn’t like them before.

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One Response to Walnut and Parsley Pesto with Peas

  1. Pingback: Lentil and Bacon Soup | Easier Than Falling Off a Log

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