If you can find fresh peas, feel free to use them instead of the frozen peas.
Slideshow: More Pasta Recipes
2 garlic cloves
1/2 cup pine nuts
3/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper
3 cups fresh basil
2/3 cup extra-virgin olive oil
1 pound spaghetti
1 cup corn kernels (from about 2 ears)
6 ounces frozen baby peas
1/4 cup fresh basil leaves
How to Make It
In a food processor with the motor running, drop in the garlic and finely chop. Add the nuts, cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the basil and pulse to finely chop. With the motor running, add the oil, blending to combine.
In a large pot of boiling salted water, cook the pasta until al dente. 4 minutes before the pasta is done, stir in the corn and peas. Reserve 3/4 cup of the pasta cooking water, then drain the pasta, corn and peas. Toss the pasta with the pesto and about half the reserved cooking water. Add more water for a looser consistency. Season with salt and pepper to taste and toss with basil leaves before serving.
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