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Pea and Parsley Pesto with Spaghetti
Recipe

9 INGREDIENTS • 5 STEPS • 30MINS

Pea and Parsley Pesto with Spaghetti

5.0
2 ratings
Parsley is a tasty replacement for basil in this pesto that gets a springy addition of sweet peas. Toss your favorite pasta for a quick and satisfying meal that’s ready in under 30 minutes.
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Parsley is a tasty replacement for basil in this pesto that gets a springy addition of sweet peas. Toss your favorite pasta for a quick and satisfying meal that’s ready in under 30 minutes.
30MINS
Total Time
$1.57
Cost Per Serving
Ingredients
Servings
2
US / Metric
Green Peas
1 cup
Green Peas, boiled
Garlic
1 clove
Raw Walnuts
1/4 cup
Raw Walnuts
Salt
to taste
Parmesan Cheese
1/3 cup
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Spaghetti
13.5 oz
Spaghetti
or Other pasta
Nutrition Per Serving
VIEW ALL
Calories
1057
Fat
31.4 g
Protein
35.8 g
Carbs
153.9 g
Add to plan
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Pea and Parsley Pesto with Spaghetti
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
In a blender or food processor combine Green Peas (1 cup), Fresh Parsley (1/2 cup), Raw Walnuts (1/4 cup), Parmesan Cheese (1/3 cup), Garlic (1 clove), and 2 tablespoons of water. Pulse until paste forms.
step 1 In a blender or food processor combine Green Peas (1 cup), Fresh Parsley (1/2 cup), Raw Walnuts (1/4 cup), Parmesan Cheese (1/3 cup), Garlic (1 clove), and 2 tablespoons of water. Pulse until paste forms.
step 2
With the machine running, slowly add Extra-Virgin Olive Oil (2 Tbsp), processing until blended; season with Salt (to taste) and Ground Black Pepper (to taste).
step 2 With the machine running, slowly add Extra-Virgin Olive Oil (2 Tbsp), processing until blended; season with Salt (to taste) and Ground Black Pepper (to taste).
step 3
In a large pot of boiling salted water, cook Spaghetti (13.5 oz) according to package instructions. Reserve one cup pasta water; drain pasta.
step 3 In a large pot of boiling salted water, cook Spaghetti (13.5 oz) according to package instructions. Reserve one cup pasta water; drain pasta.
step 4
Toss pasta with pesto and reserve any remainder for another use, adding enough pasta water to create a sauce that coats pasta.
step 5
Serve pasta with more Parmesan, a drizzle of oil and a few whole peas.
step 5 Serve pasta with more Parmesan, a drizzle of oil and a few whole peas.
Tags
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Healthy
Shellfish-Free
Vegetarian
Quick & Easy
Pasta
Italian
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