This veggie pasta dish may seem very similar to last week’s pasta with peas and tomato, but the flavor is much ‘greener’. I’ve used the same type of curly tagliatelle called mafaldine, but feel free to use regular tagliatelle if you can’t find those. Peas and pesto work together very well. I wanted to freshen up the dish by adding some celery, and it worked like a charm. I made the pesto à la minute, but I’d recommend to make it the day before instead and keep it in the fridge so the flavors can develop.
For 2 servings
150-200 grams (1/3 – 1/2 pound) mafaldine or tagliatelle
150 grams (1/3 pound) peas, frozen are fine
1 celery stalk, finely minced (I use the food processor)
1 Tbsp extra virgin olive oil
1 glass (100 ml) dry white wine
freshly grated parmigiano reggiano
salt and freshly ground black pepper
pinch of sugar
about 4 Tbsp home-made pesto
Bring a large pot of water to a boil. Add salt and pasta and cook al dente according to package instructions.
Meanwhile, heat the olive oil in a frying pan and sauté the celery for a few minutes.
Add the peas (which may still be frozen), season with a pinch of salt and a pinch of sugar, and sauté for a few minutes longer.
Stir until most of the wine has evaporated.
Drain the pasta and add it to the peas, together with the pesto.
Toss to mix. Taste and adjust the seasoning with salt and freshly ground black pepper.
Serve on warm plates, sprinkled with freshly grated parmigiano.
6 thoughts on “Pasta with Peas and Pesto (Mafaldine Piselli e Pesto)”
Nice simple dish…but it does look very, very good…
Looks excellent. However, I can forgive forgetting any ingredient EXCEPT the wine. You must try harder.
Oops, I’m afraid I miss the wine most of the time…
Be a nice side dish for salmon I think 🙂
I agree it would probably go well together. In Italy the pasta would be served BEFORE the salmon, not as a side dish.