November 29, 2023

Frozen Pea Pesto

Frozen Pea Pesto
Frozen Pea Pesto

This frozen pea pesto is delicious with pasta any time of year. Fresh, garlicky, and super green, it can be made in minutes with ingredients you probably already have. A bag of frozen peas makes about eight servings of pesto. So portion out any leftovers and freeze them in an airtight container. Use about ¾ cup pesto per pound of pasta (each pound makes about 4). This recipe also works well with other frozen veggies like corn, broccoli, and kale — but you might want to reduce the garlic a bit — 3 to 4 cloves instead of 4 to 5. For an even better bowl of pasta, top each serving with a small handful of crunchy pancetta

4 servings

  1. Fill a medium saucepan with water and bring to a boil over high heat. Once it boils, add the frozen peas and bring to the boil again. Cook for 1 minute, then drain and rinse the peas with cold water. If you want to save the water for cooking the pasta later, remove the peas with a spider or colander before rinsing them in cold water.

  2. If using raw nuts, preheat the oven to 350°F and spread the nuts out on a small baking sheet. Place in the oven and bake 5 to 8 minutes until fragrant and golden brown.

  3. In the bowl of a food processor, add peas, nuts, cheese, garlic and salt. Pulse until the mixture begins to homogenize, then pour in the olive oil and process until well combined and reasonably smooth, 1 to 2 minutes. Transfer to an airtight container and refrigerate until ready to use.

  4. Crisp the pancetta (if using) by placing in a skillet over medium-low heat, stirring occasionally, until brown and crispy – 10 to 15 minutes.

  5. Cook pasta according to package directions, reserving 1 cup of cooking liquid before draining. Toss hot pasta with butter and ¾ cup to 1 cup pesto, adding a little pasta water if needed for a silky smooth sauce. Divide into bowls and top with additional cheese and about a tablespoon of crunchy pancetta.

  6. Store leftover pesto in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.