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Sweet and succulent peas are versatile and flavorful. Enjoy them in salads, stir fries, sautees and as snacks.

Sugar Snap Peas and Penne with Basil Pesto

Makes 3 Servings


  • 1 bunch basil
  • 1/3 cup pine nuts
  • ½ cup freshly grated Parmesan cheese
  • Salt to taste
  • 3 medium sized garlic cloves, minced
  • 2 large tablespoons olive oil
  • ½ pound Southern Selects Sugar Snap Peas
  • 1 pound penne pasta
  • Freshly ground pepper to taste


Combine the basil, pine nuts, Parmesan, 1-teaspoon salt, and the garlic in a food processor. Scrape the sides occasionally, as you pulse until the pine nuts are finely chopped. With the motor running, add the oil in dribbles and process the pesto until it is smooth. Add a little more oil if necessary.
Set aside.


In a large pot of boiling salted water blanch the peas for 30 to 45 seconds until they are just crisp-tender. Don’t overcook them. Remove immediately, with a slotted spoon, and toss them with half the pesto in a large serving bowl.


In the same boiling water cook the penne until it is al dente, about 8 to 10 minutes. Drain the pasta, reserving ½ cup of the cooking liquid, and add to the bowl of peas and pesto. Add the reserved cooking liquid, and the remaining pesto. Season with salt and pepper and serve immediately.


Perfect as an entrée, appetizer or side dish.