Pea Pesto Pasta Salad

IMG_0948Hi there– the name of this recipe sounds rather like a tongue twister.  You know, Peter Piper… But with all those sweet peas, the firmness of the pasta and that coating of creamy pea filled pesto– it’s a fine springtime dish.

One night last week, my Larry had to work late– so this little salad turned into a picnic dinner in the conference room of his office, along with some olive bread and a bottle of wine.  It was a quiet light meal before he went back to work for a bit that evening.   But I’m thinking it would be just right to take along to a bar-b-que or a pot luck with friends.

1 1/2 cup ditalini pasta (or any smallish pasta)
2 cups peas (fresh or frozen), divided
1/4 cup loose basil leaves
1 shallot, peeled and cut in chunks
1/3 cup parmesan romano cheese, grated
1 tab. olive oil
2 cloves garlic, minced
1/4 cup cream (or whole milk)
salt & freshly ground pepper to taste
3 slices of bacon, into smallish bits

Put the pasta on to boil with a little salt and oil, according to the package directions.
Set it aside to cool.

Put the bacon on to cook, just until the small bits are crispy but not too brown.

Make the pesto by dropping one cup of the peas, the basil, shallot, parmesan romano, olive oil and garlic into a blender (or use a stick blender).  Puree until it’s all a fine mush.  Then sit in the cream and salt & pepper to taste.

Finally stir together the cooked pasta, pesto sauce and the remaining cup of peas.  Put it in the fridge to cool.  And mix in the bacon, just before setting it on the table (to keep it crispy). Enjoy!


8 thoughts on “Pea Pesto Pasta Salad

  1. Looks wonderful! I love the ditalini pasta. I’m going to make this over the weekend for lunch. Thank you for the inspiration! Oh, is that 1/4 cup cream or whole milk? I’m sure it is, that would seem likely. 🙂

    • Oops thanks Seana! You’re right– it’s 1/4 cup cream or milk. I always need good editing help. thanks. And I love that little pasta too– hope you like how it comes out…

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