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Piselli al Pesto
Genoa (Liguria) — Mother recipe · en it
A light and delicious dish perfect for a summer lunch, combining the sweet taste of fresh peas with the intense flavor of Genoese pesto.
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200g of fresh peas
- 200g of pasta (e.g., penne or rigatoni)
- 100g of Genoese pesto
- 50g of butter
- 100g of grated parmesan
- salt to taste
- 1 tablespoon of extra virgin olive oil
Method
- Rinse the fresh peas and cook them in salted water for 3-4 minutes, then cool them under cold water.
- Cook the pasta al dente according to package instructions.
- In a pan, melt the butter and add the pesto, mixing well.
- Add the peas and pasta to the pesto mixture, gently tossing them.
- Finally, add the grated parmesan and olive oil, mixing well.
- Serve immediately, ensuring the dish is well mixed.
The story
Piselli al Pesto is a typical Ligurian dish often found on summer tables. Its origins date back at least to the 18th century, when pesto was already a much appreciated condiment.
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