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Pasta with pea pesto and pistachio

by Ada Parisi
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Pesto di piselli e pistacchio

Pea and pistachio pesto pasta is a quick and spring recipe that you can prepare both with fresh peas when they are in season, both with frozen peas throughout the rest of the year. Among other things, if you prepare pea pesto with frozen peas you won't even have to blanch them. Simply let them defree and blend them from raw. A nice alternative to one of my heart recipes with peas: the Sicilian anelletti with peas. Grandma made them for me and I do them in exactly the same way. On my Youtube channel you will also find the VIDEO RECIPE step by step.

This very fast pesto is also perfect for delicious bruschetta, perhaps in combination with a fresh cheese such as stracchino or a tasty salami such as mortadella Bologna PgI or san daniele dop raw ham. Obviously, if you don't put the grated cheese, pea pesto and pistachio pasta is vegan.

The preparation of pea pesto is very simple: you can add dried fruit, the type of cheese and aromatic herb you prefer. I chose pistachio, fresh mint that enhances the sweetness of peas and Parmigiano Reggiano Dop. Among the possible variants, the mandole, Basil and Sardinian pecorino Dop, for a pesto with more savory notes.

How to make pesto with fresh peas or frozen peas

If you use fresh peas, you have two choices: blanch them for a few minutes in the water, or stew them in little water and extra virgin olive oil, so they will turn out to be tastier. If you use frozen peas instead, you just have to let them thaw for about an hour and you can blend them from raw. Pea and pistachio pesto pasta is a really fast and good first course. You can also use less oil and more cooking water to cut a little’ calories. But the dose of oil is one tablespoon per person, and therefore definitely correct.

Since we're still a little bit in the season of fresh peas, I suggest you take a look at my RECIPES WITH PEAS, where you'll also find a couple of delicious recipes with pea flour. A product not widely used yet but rich in proteins, that give life to delicious recipes such as pea flour. And now I wish you good day!

Pesto di piselli e pistacchio


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


360 grams of pasta (I suggest a short pasta)

250 grams of fresh peas (net weight) or frozen

30 grams of natural pistachios (unsouryd)

40 grams of Pecorino sardo Dop and/or Parmigiano Reggiano Dop

fresh mint, to taste

salt and pepper, to taste

40 milliliters of olive oil


Pea pesto and pistachio, quick and spring recipe
Pasta with pea pesto and pistachio is very simple and quick to prepare. If you use frozen peas you just have to let them thaw for an hour, and you can then skip the pea cooking phase.

If you use fresh peas, brown them in extra virgin olive oil, then add a little water and a pinch of salt and let them cook for 5 minutes at most.

Put the peas in the glass of the blender or pimer, preserving the cooking bottom. Blend the peas by gradually adding the cooking water. You have to get a dense, creamy compound. Add the fresh mint, pistachios and grated Parmesan cheese. Finally add the oil and blend to slightly whip the cream. Taste to adjust salt if necessary (it shouldn't be necessary).

Boil the pasta in salted water. While the pasta is cooking, put the pea pesto in a pan and dilute it with a little cooking water, so you make it quite fluid: the starch contained in the paste will thicken it again. Drain the pasta al dente and keep it in the pan with pea pesto, adding a little more cooking water if necessary. Complete the dish with fresh ground black pepper, a few mint leaves and a little pistachio grains. Bon appétit!


You can store pea pesto and pistachio in the refrigerator for 3-4 days, locked in an airtight container. Or freeze and defrost it overnight in the refrigerator before using it. I recommend that you consume it anyway within a month at most.

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