The pea cream or pea pesto is a very quick recipe for dressing pasta and more, you can also eat this cream spread on hot bruschetta by adding some spreadable cheese to the base or even some Tropea onions on top and you will see how delicious it is, a great snack or pasta dressing that you can keep in the fridge for days tightly closed and that will give you great satisfaction.
I used it to dress ricotta gnocchi, but I think it would also be great with homemade fresh pasta, try it too and then let me know how much you liked it.
Below I leave you other pesto or cream recipes based on vegetables to try and try again, then right after the photo we go to discover the recipe as always, and if you prepare it, I await your photos to add to my album of your culinary creations.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 181.53 (Kcal)
- Carbohydrates 12.19 (g) of which sugars 4.38 (g)
- Proteins 8.03 (g)
- Fat 11.88 (g) of which saturated 3.13 (g)of which unsaturated 2.40 (g)
- Fibers 4.45 (g)
- Sodium 655.73 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
What you need to prepare pea cream
- 10.5 oz peas (fresh or frozen)
- 2 cloves garlic
- 1 tbsp pine nuts
- 6 leaves basil
- 1.4 oz Grana Padano DOP
- 3 tbsps extra virgin olive oil
- 2 pinches salt
Tools
- 1 Immersion blender
Here is how to prepare pea cream or pea pesto
To prepare the pea cream, if they are fresh, first shell them, rinse under cold running water, then place them in a pot with plenty of cold unsalted water.
If they are frozen, you can put them in the pot still frozen and cook them just until tender but not falling apart.
I used the frozen ones and 10 minutes from boiling were enough for me.
Meanwhile, in the glass of the immersion blender place the washed and dried basil roughly torn, pine nuts, garlic cloves, and olive oil.
Add the just-cooked and drained peas and start blending intermittently to avoid heating the blades and oxidizing the green of the peas and basil.
When everything starts to become creamy, add the grated cheese and if needed more extra virgin olive oil and blend again.
Once you have the creamy consistency typical of pestos, salt and transfer the pea cream into a glass jar with a hermetic seal.
Finish with more oil on top and place in the refrigerator for at least 2 hours before using and..
ENJOY YOUR MEAL
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Pea pesto preservation
Pea pesto keeps in the refrigerator well closed in an airtight container for 4 or 5 days covered with oil.
You can freeze the pea pesto in small single-serving containers so you can use what you need when you need it.
Variations to pea pesto
As with all creams or pestos, if you like, you can add a pinch of fresh chili pepper chopped together with the peas.
If you don’t have Grana Padano, you can replace it with Parmigiano Reggiano which has a stronger flavor.
Other recipes
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