Description
Pasta e Piselli is a classic Italian dish elevated with a vibrant mint-pistachio pesto. This recipe offers a creamy, herbaceous, and flavorful experience perfect for any occasion.
Ingredients
Scale
- 300 g (10.5 oz) Ditalini Pasta
- 250 g (1 cup) Frozen Peas, Thawed
- 2 Tbsp (30 ml) Olive Oil, Divided
- 1 Small Onion, Finely Diced
- 2 Cloves Garlic, Minced
- 500 ml (2 cups) Vegetable Broth
- 120 ml (½ cup) Heavy Cream
- Salt and Pepper, to Taste
- 30 g (¼ cup) Fresh Mint Leaves, Packed
- 30 g (¼ cup) Fresh Basil Leaves
- 50 g (â…“ cup) Unsalted Pistachios, Toasted
- 30 g (2 Tbsp) Parmesan Cheese
- Zest of 1 Lemon
- 15 g (1 Tbsp) Toasted Pistachio Crumbs
- Additional Lemon Zest for Garnish
- Fresh Mint Leaf for Garnish
Instructions
- Cook Pasta: Boil pasta until al dente, reserving ½ cup pasta water.
- Sauté Aromatics: Sauté onion in olive oil until softened.
- Bloom Garlic: Add garlic and cook until fragrant.
- Simmer Peas: Add peas and broth; simmer for 5 minutes.
- Create Sauce: Stir in cream and season; simmer for 5 minutes.
- Combine: Toss pasta with sauce.
- Make Pesto: Blend mint, basil, pistachios, Parmesan, lemon zest, and olive oil.
- Swirl Pesto: Fold pesto into pasta.
- Plate & Garnish: Serve with pistachio crumbs, lemon zest, and mint.
Notes
Toasting pistachios enhances their flavor. Reserved pasta water helps create a silky sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 30 mg