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Ingredients
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Pasta & Vegetables
Pea Pesto
Finishing & Garnish
Method
Pasta & Vegetables
- 1
Cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz radiatore and cook until just al dente (follow package but subtract ~1 minute). Reserve 1 cup pasta cooking water, then drain pasta and set aside.
- 2
Prepare vegetables
While pasta cooks, trim tough ends from 8 asparagus stalks and cut into 1- to 1.5-inch pieces. Slice 1 large zucchini into half-moons about 1/4-inch thick.
- 3
Blanch peas & vegetables
After adding pasta to the pot (or in a separate pot of boiling water), blanch 1.5 cups peas for 45–60 seconds until bright green and tender; remove with a slotted spoon to an ice bath to stop cooking. In the same boiling water, blanch asparagus pieces for 1 minute until bright green and still slightly crisp; remove to ice bath. Quickly blanch zucchini 30–45 seconds until slightly tender but not mushy; remove to ice bath. Drain vegetables and set aside.
- 4
Sear vegetables (optional)
Optional: In a large skillet over medium-high heat, add 1 tablespoon olive oil. Sear zucchini and asparagus for 2–3 minutes just to get light browning and concentrated flavor. Season lightly with pinch of salt and set aside.
Pea Pesto
- 5
- 6
Make pesto
In a food processor, combine 1 cup blanched peas (reserve a few whole peas for garnish if desired), 1 cup packed basil leaves, cooled toasted nuts, 1 peeled garlic clove, 3 tablespoons grated Pecorino Romano, 1 tablespoon lemon juice, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Pulse to break down ingredients. With the processor running, stream in 1/2 cup extra-virgin olive oil until a smooth but slightly textured pesto forms. If too thick, add 1–3 tablespoons reserved pasta water to loosen. Taste and adjust salt, pepper, or lemon.
Combine & Finish
- 7
- 8
Add vegetables
Fold in the blanched (or seared) zucchini and asparagus pieces and any reserved whole peas. Warm everything together over very low heat for 1 minute if needed, stirring gently so vegetables stay crisp-tender.
- 9
Plate & garnish
Divide into 4 servings. Finish each portion with a drizzle of olive oil, sprinkle of extra grated Pecorino Romano (about 2 tablespoons total), a little lemon zest if using, and a crack of black pepper. Serve immediately.
