Honestly speaking, I am not a big fan of walnuts. I know, they are healthy and rich in omega 3 fatty benefits etc etc. But they have always been of least preference to me. Especially when used in sweets. Even back in childhood, I never liked them in cakes or sweets etc.
But now, with motherhood you start to look beyond your likes and dislikes I believe. I am starting to appreciate the benefits and am inclined towards incorporating these nutritious nuts in my children's diet. And give my kids a fair chance to actually liking it instead of passing on my tastes to them. When paired with pasta and peas, it does make it tempting for sure.
Pasta with Peas and Walnuts Pesto
Yeild – Serves4
250 gms green peas, fresh or frozen
400 gms Spaghetti( Penne, fusilli also make good variants)
a litre water for cooking pasta
2 cloves of garlic, minced
1 small onion, chopped fine
1 tbsp mascarpone or parmesan cheese
200 ml water or vegetable stock
handful of parsley leaves
handful walnuts chopped coarsely
3 tbsp olive oil
3 tsp salt
half tsp pepper crushed
grated parmesan cheese for garnish,optional
1. Cook the pasta in salted water as per manufacturers instructions. Drain water and keep aside.
2. Cook the peas with 1 tsp salt in boiling water for 2 mins and drain. Run the cooked peas under cold water for a minute which helps retain the lovely green colour.
3. Roast the walnuts for 2- 3 mins in a pan until toasty on low-medium heat. Keep aside.
4. Combine 2 tbsp olive oil, onion, garlic, half the green peas and cook for 2 mins on medium heat. Stir in the stock, parsley and mascarpone and grind this mixture along with 3/4th of the toasted walnuts into a paste.
5. Combine the ground pesto and the pasta and return to heat for 2-3 mins. Add salt and pepper. Toss the pasta well so that the pesto is well incorporated.
6. Garnish with remaining peas and walnuts and grated parmesan.
Linking this entry to The Flavours of Italy by Simply Food being hosted by Divya at Divyas Culinary Journey and to
MLLA - My Legume Love Affair being hosted by Lisas Kitchen this time.
The Well Seasoned Cook and has been popular for many years. Do hop over to the archive that has loads of fresh ideas on using legumes.
Updating this entry to Pasta Please event from Jac of Tinned Tomataoes. For March the theme is homemade pesto and is being hosted by Jen of Blue Kitchen Bakes.