Ingredients
2 ½ cups fresh basil leaves
2 tbsp toasted walnuts
½ cup fresh peas (English peas recommended)
¼ cup grated Parmesan cheese
2 - 3 garlic cloves
¼ teaspoon salt
8 oz Farfalle pasta
2 Additional tbsp grated Parmesan cheese for serving
For Serving
2 tbsp crème fraîche (optional, can substitute with sour cream)
Drizzle of olive oil
Chili flakes
Directions
Step 1
Cook the Farfalle pasta in a pot of boiling salted water according to package instructions. Drain, reserving one cup of cooking water. Aim for al dente.
Step 2
Make the pesto: In a skillet over medium heat, add a bit of olive oil or unsalted butter and cook the peas with 2 tbsp water for about 5 minutes. Let cool. Using a pestle and mortar or food processor, combine garlic, walnuts, and salt. Add peas, basil leaves, 1/4 cup grated Parmesan cheese, and 1/4 cup olive oil; grind until finely minced, add a bit water if needed. Process until well combined.
Step 3
Final Steps: In a skillet over low heat, add cooked pasta, 3 tbsp. pesto, reserved pasta water, and 1 tbsp Parmesan cheese. Mix well and cook for a few minutes. Add the remaining Parmesan and cook until the pasta is well cooked and the sauce has thickened. Serve in a bowl with crème fraîche, chili flakes, and a drizzle of olive oil.
