Penne with Walnut Pesto and Peas

Not only is this easy dish vegetarian, bursting with the fresh peas that are just starting to show up in farmers’ markets in many places, but it is also gluten-free. Of course you can use regular pasta if eating gluten is not an issue for you, but note that if you’re using gluten-free pasta, it tends to be stickier than wheat pasta and therefore needs to be stirred thoroughly when first added to boiling water, and then stirred again while it is cooking.

 

Penne with Walnut Pesto and Peas

 

2 cups (2 oz./60 g) packed fresh basil leaves

2 shallots or 1 garlic clove, coarsely chopped

1/4 cup (1 oz./30 g) walnuts

2 tsp. finely grated lemon zest

Kosher salt and freshly ground pepper, to taste

1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil

1/4 cup (1 oz./30 g) grated pecorino romano cheese

1/2 lb. (250 g) gluten-free penne pasta

10 oz. (315 g) sugar snap peas, strings removed

10 oz. (315 g) shelled English peas, or 1 package (10 oz./310 g) frozen peas

 

Bring a large pot two-thirds full of salted water to a boil over high heat.

 

In a food processor, combine the basil, shallots, walnuts, lemon zest and 1/2 tsp. salt. Process until finely ground. With the machine running, gradually add the oil. Mix in 1⁄4 cup (1 oz./30 g) of the cheese. Season to taste with salt and a generous amount of pepper.

 

Add the pasta to the boiling water and stir well. Cook, stirring occasionally, for about 5 minutes (or 4 minutes less than the cooking time indicated on the package). Add the sugar snaps and peas and cook, stirring occasionally, until the pasta is al dente (tender but firm to the bite), about 4 minutes longer.

 

Remove 3/4 cup (6 fl. oz./180 ml) of the pasta cooking water and reserve. Drain the pasta and peas. Put the pesto in a large bowl. Whisk in enough of the reserved cooking water to thin to a sauce. Add the pasta and vegetables and toss to coat. Thin with more cooking liquid and season with salt if needed. Serve immediately, passing additional cheese alongside.

 

 

Find more quick, gluten-free dinner recipes in our

book Weeknight Gluten Free, by Kristine Kidd.