Pea Pesto Farfalle

Servings: 2-4

Ingredients:

2 1/2 cups fresh basil leaves

2 tbsp toasted walnuts

1/2 cup fresh peas (English peas recommended)

1/4 cup grated Parmesan cheese

2-3 garlic cloves

1/4 teaspoon salt

8 oz Farfalle pasta

Additional 2 tbsp grated Parmesan cheese for serving

For Serving:

2 tbsp crème fraîche (optional, can substitute with sour cream)

Drizzle of olive oil

Chili flakes

Instructions:

 1.⁠ ⁠Cook the Farfalle pasta in a pot of boiling salted water according to package instructions. Drain, reserving one cup of cooking water. Aim for al dente.

 2.⁠ ⁠Make the pesto: In a skillet over medium heat, add a bit of olive oil or unsalted butter and cook the peas with 2 tbsp water for about 5 minutes. Let cool. Using a pestle and mortar or food processor, combine garlic, walnuts, and salt. Add peas, basil leaves, 1/4 cup grated Parmesan cheese, and 1/4 cup olive oil; grind until finely minced, add a bit water if needed. Process until well combined.

 3.⁠ ⁠Final Steps: In a skillet over low heat, add cooked pasta, 3 tbsp. pesto, reserved pasta water, and 1 tbsp Parmesan cheese. Mix well and cook for a few minutes. Add the remaining Parmesan and cook until the pasta is well cooked and the sauce has thickened. Serve in a bowl with crème fraîche, chili flakes, and a drizzle of olive oil.

Enjoy!