Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
IngredientsFor the pesto:
- 1 large clove (s) garlic, roughly chopped
- 1 bunch basil
- 120 g pecorino, freshly rated
- 3 tablespoon walnuts or pine nuts, roasted
- 3 tablespoon lemon juice
- 4 tablespoon olive oil, extra virgin
- salt and pepper
Also:
- 300 g peas, reen, frozen
- 250 g pasta (Gemelli or Fusilloni)
- salt and pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet. At the end of the cooking time, add the frozen peas and cook briefly.
- Mix the basil, garlic, cheese, nuts and lemon juice in a blender bowl. Then mix with a mixer. When the machine is running, slowly add the olive oil in a steady stream. Then season with salt and pepper and season to taste.
- In a large bowl, mix the pesto, pasta and peas together. Season with salt, pepper and lemon juice.
- Garnish the salad with chopped nuts and chopped herbs, if desired.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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