Pesto Spaghetti with Peas and Corn

If you can find fresh peas, feel free to use them instead of the frozen peas.

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  • Servings: 4 to 6

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  • 2 garlic cloves
  • 1/2 cup pine nuts
  • 3/4 cup grated Parmigiano-Reggiano
  • Kosher salt
  • 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 this recipe

  1. 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.

  2. 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.

Contributed By Photo © Ian Knauer Published March 2014

1044286 recipes/pesto-spaghetti-peas-and-corn 2016-01-15T21:08:37+00:00 Ian Knauer 4|6|fast|vegetarian|weeknight-dinner|pasta-and-noodles|web-exclusive march-2014 recipes,pesto-spaghetti-peas-and-corn 1044286

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