Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Pasta Salad with Peas and Pesto Recipe
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: salad
Cuisine
- italian
Ingredients
- For the Pesto:
- 1 cup packed fresh basil or mint (or combination), plus more for garnish
- 1 large garlic clove, roughly chopped (about 2 teaspoons)
- 1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano
- 3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
- 3 tablespoons fresh lemon juice, from 1-2 lemons
- 1/3 cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Salad:
- 1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
- 8 ounces (about 1 1/2 cups) frozen green peas, thawed
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