Description
Delicious pasta dish with a creamy pea pesto.
Ingredients
Scale
- 8 oz spaghetti or penne
- 1 cup fresh or frozen peas
- 3 cloves garlic
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1/4 cup toasted pine nuts (or walnuts/sunflower seeds)
- 1/2 cup extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and cook pasta until al dente; drain.
- Blanch peas in boiling water for 2-3 minutes until vibrant green; drain.
- In a food processor, blend blanched peas, garlic, pine nuts, Parmesan cheese, lemon juice, salt, and pepper. Gradually add olive oil until creamy.
- Toss hot pasta with pesto; use reserved pasta water if needed to adjust consistency.
- Serve immediately with extra Parmesan and cracked pepper on top.
Notes
- For a vegan option, substitute Parmesan cheese with nutritional yeast.
- Feel free to use walnuts or sunflower seeds instead of pine nuts.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling, Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 10mg