Pasta veloce con pesto di piselli e basilico

Ingredienti

• 8.818 oz linguine noodles
• 1 tsp vegetable oil
• 4 garlic clove
• 2 tsp vegetable oil
• 2 medium shallot
• 2 jarred roasted red pepper
• 1 lemon
• 1 1/2 cup fresh green peas
• 1/2 cup toasted pine nuts
• 1 1/2 cup fresh basil leaves
• 2 Tbsp olive oil
• 1 pinch salt
• 1 pinch ground black pepper
• 2 cup arugula

Preparazione

1. 1

   Cook the pasta according to package instruction in salted boiling water until al dente.

2. 2

   Heat the oil in a medium pan over medium-high heat. Cook the garlic for 2 minutes, then transfer to a small food processor.

3. 3

   To the now-empty pan, add the oil and shallots. Cook until golden, adding the bell peppers at the end just to heat through.

4. 4

   Meanwhile, returning to the food processor, add in the lemon juice, peas, pine nuts, basil, olive oil, salt, and pepper. Blend until creamy.

5. 5

   When the pasta is al dente, drain, and transfer it back to the empty pot. Add the shallot mixture and pea pesto to the pasta, and toss to combine.

6. 6

   Plate with arugula, garnish, and enjoy!