English Pea Pesto and Linguine

Posted by on Apr 22, 2015 in Pasta | 0 comments

Have you been daydreaming about lush greens and the foggy azure blue patchwork of springtime in Ireland?  Me too…  Ancient dappled-gray rock fences holding strong against the weather; cathedrals, castles, Irish wool, sentimental singsong music, endless curving roads, and deep hues of green grass soaring over seascapes fill my imagination.

The Luck of the Irish

Photo Source: Corey Amaro, http://www.willows95988.typepad.com.

Something pale bottle green for dinner will have to do—not Irish—but lush, rich and oh so quick.


In the time, it takes to boil water (as is said so often) you will be twirling your fancy fork around creamy emerald strands.


Load the processor with peas, garlic, Parmesan cheese, fresh lemon juice and toasted pine nuts.  While the pasta is boiling, give the peas a whirl drizzling in fresh and fruity extra virgin olive oil. Add salt and freshly ground pepper to taste; then drape the pesto over a half pound of linguine.


This week MP brought home fragile strips of sole filet which I lightly breaded with super fine flour and browned in ghee with Meyer lemon.


We topped the platter with delicate fish fillets and lemon zest.  “Pass the Parmesan”, he says.

Thank you, Trader Joe’s for shelling all those peas for me!

English Pea Pesto and Linguine


  • 10 ounces shelled fresh peas, about 2 cups
  • 3 Tablespoons toasted pine nuts
  • ½ cup grated Parmesan cheese plus more for serving
  • 1 large clove garlic
  • 1 Tablespoon fresh lemon juice
  • ¼ cup extra virgin fruity olive oil
  • 1 Tablespoon fresh lemon zest
  • Kosher salt and pepper
  • ½ pound linguine, cooked al dente


  1. While the pasta cooks, prepare the pesto. In a food processor, combine the pine nuts, peas, and Parmesan, garlic and lemon juice. With the machine running, add olive oil and process until a thick paste forms; season with salt and pepper.
  2. Drain the pasta reserving ½ cup of pasta cooking water. Toss the hot pasta with the pesto adding hot water to loosen. Top with lemon zest and pass extra Parmesan to serve.
  3. Serves 4
  4. © Copyright 2015 Peggy Barrett Lunde
  5. All Rights Reserved
  6. http://cococooks.net/


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