When you say pesto, I think, "basil." But, pesto comes from the Italian for 'to pound or to crush,' so a pesto can actually have any manner of ingredients and still fit the definition. Including peas and walnuts! This recipe couldn't be easier or more delicious, but I do think that peas and pasta is one of those perfect pairings. Here, I kept it vegan by using olive oil and omitting any cheese. A little nutritional yeast adds a savory component and I entreat you to use as much freshly ground black pepper as you can stand--the bite of the pepper brings out the sweetness of the peas. If you cook your peas in the microwave, you can have a sauce ready in the time it takes to cook the penne.
Recipe: Pea and Walnut Pesto
1 (10-ounce) package frozen peas
3 large garlic cloves
1/2 cup raw walnuts
1/4 cup nutritional yeast
1/3 cup olive oil
1 pound penne
Cook peas according to package directions in the microwave. In the meantime, cook pasta to al dente, reserving 1/2 cup pasta water before draining. In a food processor, combine the garlic and walnuts, processing until finely chopped. Add the peas, nutritional yeast, olive oil and process until smooth. Add salt and pepper to taste. Gently toss pasta with pea mixture, adding a little water to smooth the sauce as you toss.
Enjoy!
4-6 servings.