There is something undeniably aspirational about a Martha Stewart recipe. For decades, she has taught home cooks how to elevate the everyday with a touch of intention and a bit of flair. Her latest spring inspiration, known as Pea-Pesto Handkerchiefs, is the perfect example of this philosophy.
This dish is a celebration of seasonal color and clever kitchen shortcuts. It transforms humble ingredients into a meal that looks like it belongs on the cover of a magazine but takes surprisingly little effort to pull together. If you are looking for a way to break out of a dinner rut, this vibrant pasta is your answer.
Why This Recipe Works
The first thing you will notice is the color. This isn’t the dark, moody forest green of a traditional Genovese pesto. Instead, it is a vivid, luminous lime green that practically glows on the plate.
The magic lies in the addition of blanched sweet peas. While basil provides that familiar herbal punch, the peas add a gentle sweetness and a creamy texture that softens the bite of the garlic. It feels lighter and more refreshing than standard pesto, making it the ultimate comfort food for a rainy spring afternoon.
The Ingredients
To recreate this Martha-approved masterpiece, you will need:
box of dry lasagna noodles
box of dry lasagna noodles
cups frozen or fresh peas
cups frozen or fresh peas
cup fresh basil leaves
cup fresh basil leaves
/ cup toasted pine nuts
/ cup toasted pine nuts
/ cup grated Parmesan cheese
/ cup grated Parmesan cheese
/ cup extra-virgin olive oil
/ cup extra-virgin olive oil
clove of garlic, smashed
clove of garlic, smashed
Salt and pepper to taste
Salt and pepper to taste
Instructions
Start by bringing a large pot of salted water to a boil. While the water heats, prepare your “handkerchiefs.” Rather than layering them in a tray, simply break the lasagna noodles into irregular, palm-sized shards.
These uneven edges are the secret to the dish’s success. The ridges and folds created by the broken pasta act as little pockets that catch the sauce, ensuring every bite is perfectly coated. Boil the pasta according to the package directions until al dente.
While the pasta cooks, blanch your peas in the same boiling water for about two minutes. Remove them with a slotted spoon and plunge them into ice water to preserve that stunning green hue.
In a food processor, combine the blanched peas, basil, toasted pine nuts, Parmesan, and garlic. Pulse the mixture while slowly drizzling in the olive oil until the sauce is smooth but still has a bit of texture.
Drain the pasta, reserving a small cup of the starchy cooking water. Toss the warm “handkerchiefs” with the pea pesto, adding a splash of the pasta water if you need to loosen the sauce. The result is a glossy, emerald-coated silkiness that clings to every ruffle of the noodle.
Serving Suggestions and Tips
This dish is wonderful on its own, but you can easily customize it to suit your palate. For a bit of added brightness, try stirring in a squeeze of fresh lemon juice or a pinch of lemon zest just before serving.
If you want to add some protein, grilled shrimp or a piece of seared salmon pairs beautifully with the sweet pea profile. For a crunchier texture, save a few toasted pine nuts to sprinkle on top at the very end.
Whether it is a gray, rainy day or a bright weekend lunch, this pasta feels like a patch of sunshine on a plate. It is a simple reminder that sometimes the best way to change things up is to look at a familiar favorite through a fresh, vibrant lens. Give these “handkerchiefs” a try tonight, and you may never go back to basic pesto again.
