Drain peas then add them to the ice bath (if using) and drain again. If you haven’t used an ice bath, let your peas cool to lukewarm before making the pesto. Set aside 1/2 cup of your cooked peas. Whirl the remaining cup of peas in the work bowl of a food processor with ...
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Reduce the heat to medium and stir in strained linguine. Add peas, pesto sauce, and half-and-half; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top each serving with Parmigiano-Reggiano cheese. 85home cooks made it! Nutrition Facts(per serving) Show Full Nutrition Lab...
This recipe is adapted from our newest book,Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedulewhich is filled with fast and flavorful meals that even the busiest cook can make during the week!
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