Split Pea Pesto Pasta
- 2 1/2 cups split peas, cooked
- 1/4 cup basil, leaves; packed
- 1 large clove garlic
- 1 tbsp lemon juice
- 1 tbsp pine nuts
- salt and pepper
- 3/4 cup water
- 1/4 cup olive oil, extra virgin
- 1/2 cup parmesan cheese, grated
- 1 lb pasta, Gemelli shaped
- 1/4 lb pancetta, chopped
- parmesan cheese, shaved/grated, for serving
- 4 eggs, poached
- red pepper flakes, for serving
- Combine the split peas, basil, garlic, lemon juice, pine nuts, salt, pepper and water in a food processor.
- With the food processor running, slowly drizzle in the olive oil. Stop and scrape down the sides as needed until the pesto is smooth.
- Transfer pesto to a bowl and stir in parmesan cheese.
- Store in an airtight container in the refrigerator until ready to use on the pasta (you can make this ahead of time if desired).
- Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente, follow package directions for cook time (usually about 9 minutes for Gemelli).
- Meanwhile, heat a small skillet over medium-high heat. Once hot, add chopped pancetta and cook until browned a crispy. Drain on a paper towel lined plate and set aside.
- Once pasta is cooked, strain, reserving about 1 cup cooking liquid.
- Place the pesto in the bottom of a large bowl. Add strained pasta to the bowl and toss until combined adding as much of the cooking liquid as necessary for desired consistency.
- Fold in the cooked pancetta and spoon into serving bowls. Top with parmesan,a poached egg and a pinch of red pepper flakes.