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Linguine with Basil, Mint and Pea Pesto

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Not only do I love Whole Foods the store, but I l-o-v-e the website, and specifically the collection of recipes on it. There’s some pretty good stuff on there! Case in point: this here recipe. I started off making it as directed but made a few modifications along the way. For one thing, the original recipe called for a POUND of pasta. A POUND, I tell you! Seeing as I was only planning on feeding, um, TWO of us and not a small army, the whole pound was not needed so I halved the amount of noodles it called for. The original recipe also called for parsley which I didn’t have, and was too lazy/tired to venture outdoors to get,  so I replaced the parsley with more basil and added in mint. Finally, this recipe doesn’t call for garlic! BLASPHEMOUS. So I generously sprinkled the finished pasta with garlic powder but in hindsight fresh garlic probably would have made it taste even better (when does fresh garlic NOT make everything better?)

Overall: this was quick, light, fresh and tasty. It was super easy to put together too…the part that took the longest was cooking the noodles!

One final note: this pasta is best served chilled. While we enjoyed it last night warm, it tasted even better today as lunch, straight out of the fridge.

One (more) final note: The verdict around these parts was that this was one of those “tastes better than it looks” dishes. So, if you think the below pics look even somewhat good, then you should proooobably try making this. Just saying.

What You Need:

8 oz whole wheat linguine

1 cup fresh or frozen and thawed green peas

1 cup packed basil leaves

1/2 cup mint leaves

2 tablespoons lemon juice

1 tablespoon brined capers, drained

1/3 cup extra virgin olive oil

Garlic powder, Sea salt and freshly ground pepper, to taste

1/2 cup chopped walnut pieces, toasted

What You Do:

Boil a large pot of lightly salted water. Add linguini and let cook as directed on the box. Before draining, scoop out 1/2 cup of salty cooking water, and set aside. Drain noodles and put them in a big bowl.

Get ready to toast your walnuts. Place them on a baking sheet and put them in the oven at 400 degrees for about 5-10 minutes. Careful, though! These things cook RELLY fast and if you leave them too long they will burn to a crisp. So keep your eye on them.

Put peas, basil, mint, lemon juice and capers in a food processor and lightly pulse (DONT puree! you want it “piecy”.) Add in the olive oil slowly, and continue pulsing. Season with garlic powder, salt and pepper at the end.

Toss the linguini with the salt water that you set aside, add pesto and top with toasted walnuts.


One response »

  1. kidding, im starving and this looks good.


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