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.