The basic recipe of pesto is enriched with peas and gains a new dimension with pistachio and lemon zest.

Tip1: You can use fresh or frozen peas, but it will definitely make it much more tasty with the fresh.

Tip2: You can play with what you want pasta, but surely tortellines create a very complete dish.


For pesto:
  • 250 gr fresh peas
  • 50 gr basil leaves
  • 30 gr arugula
  • 50 gr pistachios
  • salt
  • pepper
  • juice + zest of 1 lemon
  • 1 garlic clove
  • 50 gr parmesan grated
  • 50-100 gr olive oil
For the dish:
  • 250 gr pasta (whatever kind you prefer)
  • 1/2 cup peas (fresh or frozen, boiled)
  • 1/2 handful baby arugula
  • A little lemon zest


For pesto:
  • Put all the ingredients in a blender with knives, except for olive oil and parmesan cheese.
  • Beat 2 minutes until the pistachios break and have a homogeneous pesto.
  • Finally, add the olive oil and parmesan cheese and beat it until it is fluid.
  • Beat some moer to homogenize the mixture and it's ready.
For the dish:
  • Boil the pasta according to the instructions of the package.
  • Drain the pasta and pout them again into the saucepan with the pesto.
  • Mix with a wooden spoon until the pasta is covered on all sides.
  • Transfer to dishes and decorate with peas, baby arugula and lemon zest.

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