I know, it’s a terrible pun. Worst of all, I’m probably not the first to use it.
However, I suppose you could also try calling it peatchup, especially if you’re trying to feed peas to your kids. Kids will try foods with funny names, right?
Other than that, I quite like this sauce as it’s a nice change from traditional pesto, especially when you don’t have fresh basil on hand (or a jar in the fridge).
And as for traditional pesto (at least freshly made – I don’t know about the shop-bought type), peasto can easily be frozen. In this case, you have two options:
- all of it together – in that case, you’ll have to eat the whole batch after thawing
- in portions: use the ice cube tray or mini muffin tins for this – then you’ll only need to defrost one of two cubes per pasta portion
- 300g / 10 oz. frozen peas
- 1 garlic clove
- 50g / 2 tbsp pine nuts
- 50g / 4 tbsp grated Parmesan
- 6 tbsp olive oil
- A small bunch of tarragon
- Salt & pepper
In a small pan, toast the pine nuts until fragrant. Set aside.
Cook the peas for 3-5 minutes, or until tender, and drain.
Tip the peas into a food processor or blender.
Add the garlic, pine nuts, Parmesan, olive oil and tarragon. Season with salt and pepper, then pulse until smooth-ish.
The sauce is on the thick side, so add 125ml / half a cup water if you want it more runny. Ideally, add water from the cooking pasta.
Enjoy!
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Elles ont l’air délicieuses ces pâtes !
Merci Emilie 🙂
My wife « claims » she doesn’t like peas. She loves pesto….like I was hiding a pill from a dog by placing it in a piece of cheese…I made this recipe this week. It was a huge hit!! Especially with the « IDLP » (I don’t Like PEAS) lady. Once she realized how spring like and fresh the peas made the sauce, I snuck back into the kitchen and sprinkled more fresh peas onto our pasta.
Thank you, Larry!! It’s heartwarming to me when one of my recipes makes someone change their mind on some food. Thank you!! 🙂