Pete's Pea & Pesto Pasta


Pete's Pea & Pesto Pasta

By Shannon O'Donnell

I wrote an earlier entry on my love for Seattle's Pagliacci Pizzeria--not only are the slices superb, but I think the salads are top notch as well.  That previous blog covered my rendition of their chopped salad, which is my personal fave.  However, my husband Pete always prefers Pagliacci's house pasta salad with peas, artichoke hearts and creamy pesto sauce.  Like me, he was really missing that side dish while we lived in San Francisco...this is my best attempt to copy it.  Very easy and very good!  Too bad I can't figure out how they make their pizza...!

Pete's Pea & Pesto Pasta

1 T butter
1/4 cup diced onion
1 8 oz jar artichoke hearts, drained and coarsely chopped
1 8 oz container of pesto sauce
1 cup frozen peas
1/2 cup cream
12 ounces pasta (any bite-size version like penne or gemelli...not spaghetti, etc.), cooked per package directions
1.  In a medium saucepan, melt better over medium heat.  Add onion and stir often, cooking until softened, about 3-4 minutes.
2.  Add in artichoke hearts, pesto, and peas.  Turn to medium low and stir in cream.  Cook another minute or two--just enough to warm up the peas.
3.  Toss in pasta.  Serve warm, room temperature, or cool...great any way!

Shannon O'Donnell: Rainy Day Cafe


This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.

About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

Weather Blogs

Shannon O’Donnell: Rainy Day Cafe

Tasty, Season-Appropriate Recipes

KOMO 4W with Paul Deanno

Western Washington Weather Webcast