Kitchen Sink Pesto Pasta

Kitchen Sink Pesto Pasta


  • 1 lb dried pasta, such as fettuccine or linguini
  • 30g PSC Ossetra
  • 1 cup frozen peas (thawed)
  • 1½ cups mixed herbs (basil, mint, parsley, cilantro, chives, etc.)
  • 3 cloves of garlic
  • ¼ cup toasted nuts (walnuts, pistachios, pine nuts or even a scoop of tahini!)
  • ⅓ cup grated parmesan
  • 1 tsp honey
  • ½ tbsp red chile flake
  • 1 tsp salt
  • ½ tsp pepper
  • Juice 1 lemon
  • ¼ cup olive oil (or more if too thick)

Recipe info

  • Yield: Serves 4


Boil a large pot of well-salted water. 

Meanwhile, blend all ingredients for the pesto in a food processor or blender, until smooth. 

When water comes to a boil, cook pasta according to package instructions (pulling out one minute early to keep al dente) and saving 1 cup pasta water before draining.

Return pasta to the pot and pour in pesto. Loosen the sauce with pasta water a bit at a time until the pasta is fully coated in the luscious green sauce. Garnish with cheese, herbs or leftover spring veggies. Top with a dollop of Pearl Street Caviar for a simple yet decadent meal.