Grammy's Kitchen · Pesto Pasta · Pasta Salad with Peas and Pesto
One of 155 pesto pasta recipes we measured
from www.seriouseats.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 1 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 100 g | 1 cup packed fresh basil or mint (or combination), plus more for garnish |
| 3 g | 1 large garlic clove, roughly chopped (about 2 teaspoons) |
| 28 g | 1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano |
| 22 g | 3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish |
| 46 g | 3 tablespoons fresh lemon juice, from 1-2 lemons |
| 72 g | 1/3 cup extra virgin olive oil |
| Kosher salt and freshly ground black pepper | |
| 227 g | 1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled |
| 227 g | 8 ounces (about 1 1/2 cups) frozen green peas, thawed |
Method: 2 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Had to make dinner for my family, it's hot here, so I made this. I used 2/3rds basil and pine nuts, and the last third with mint and walnuts. I've never had freshly made pesto before, but by god, I'm going to have it again. My pestle and mortar is itty bitty s” — a cook
“Made this with toasted pepitas (for the P's lolol) last night. I got five "meal size," 2 cup portions--ate one for dinner and packaged up the rest to bring for lunch this week. Great recipe for a TASTY, easy lunch that uses up boxes of pastas in the pantry, hu” — a cook