Pasta with Peas and Pesto

On Sunday I reviewed Gabby Dalkin’s new book, What’s Gaby Cooking: Take It Easy. Today I’m going to share one of the recipes from the book that is perfect for Meatless Mondays, or any other day of the week. It is super simple to put together, light, and refreshingly good.

Pasta with Peas and Pesto

4 four cloves garlic, finely chopped
1/3 c. finely grated pecorino Romano cheese, plus more to finish
1/3 c.  extra-virgin olive oil
2 lemons, one juiced and one thinly sliced
¼ t. crushed red pepper
Kosher salt and freshly cracked black pepper
1 10-oz. pkg. frozen peas, completely thawed
1 lb. pasta (your choice)
Basil Pesto
Fresh basil, for garnish

In a medium bowl, whisk together the garlic, pecorino, oil, lemon juice, crushed red pepper, salt, and plenty of black pepper. Add the thawed peas and stir to combine. Taste and adjust with salt and black pepper as needed. Use the back of a fork to roughly mash half of the peas so they are a little chunkier, and leave the other half whole.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain and toss the pasta with the smashed peas and a few large spoonfuls of pesto. Top with the basil, lemon slices, and more salt and black pepper before serving.

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Disclaimer: I received a complimentary copy of What’s Gaby Cooking: Take It Easy from Abrams Books as a participant in their Abrams Dinner Party Program for 2022-2023.