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  • Bring a large pot of water to a boil and preheat oven to 425°F.

  • Meanwhile in a blender, make the pesto by combining peas, basil, and half of the cheese with salt and pepper.

  • Puree very well while slowly drizzling in 4 tablespoons of olive oil and ice cubes – then set aside.

  • In a medium bowl, coat the cherry tomatoes with 1 tablespoon of olive oil and season with salt and pepper. Place on a cookie sheet and roast in the oven for 10 minutes.

  • Cook pasta according to package directions. Drain and add ½ cup of the cooking water to the pesto and mix thoroughly; In a large bowl, combine the pasta with the pesto.

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