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.

Ingredients

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

Preparation

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.

Add the wine.

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.