Fusilli With Pea Pesto And Smoked Mozzarella
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
60
Sourness
28
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1.5 tsps
Kosher Salt450 g
Fusilli Pasta1 cup
Grated Parmesan1 tbsp
Extra-Virgin Olive Oil1 large
Shallot (chopped)2.5 cups
Pea (frozen, thawed)1 large
Lemon (zest of)Directions:
1
Watch how to make this recipe
2
For the pasta: Bring a large pot of salted water to a boil over high heat
3
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes
4
Drain and reserve about 1 cup of the pasta water
5
Place the drained pasta in a large bowl
6
Add the cheese and toss until coated
7
For the pesto: In a small skillet, heat 1 tablespoon of the olive oil over medium-high heat
8
Add the shallots, 1/2 teaspoon salt and the pepper
9
Cook until softened, about 2 minutes
10
Add the wine and cook for 2 minutes
11
Remove the pan from the heat and cool slightly
12
In the bowl of a food processor, combine the peas, smoked mozzarella, spinach, Parmesan, lemon juice, lemon zest, the remaining 1 teaspoon salt and the cooked shallot mixture
13
Blend until smooth, but still slightly chunky
14
Pour the pesto over the pasta and toss until coated, adding the reserved pasta water as needed to loosen the sauce
15
Sprinkle with the toasted almonds and serve