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RECIPE
8 INGREDIENTS5 STEPS30MIN

Pea and Parsley Pesto with Spaghetti

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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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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.

30MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 cup
Green Peas , boiled
1 clove
1/4 cup
Raw Walnuts
to taste
Salt and Pepper
1/3 cup
2 Tbsp
Extra-Virgin Olive Oil
13.5 oz
Spaghetti
or Other pasta
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Nutrition Per Serving
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CALORIES
1060
FAT
31.4 g
PROTEIN
36.0 g
CARBS
154.5 g

Directions

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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 machine running, slowly add Extra-Virgin Olive Oil (2 Tbsp) , processing until blended; season with Salt and 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 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.

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Nutrition Per Serving
Calories
1060
% Daily Value*
Fat
31.4 g
40%
Saturated Fat
5.1 g
26%
Trans Fat
0.0 g
--
Cholesterol
10.2 mg
3%
Carbohydrates
154.5 g
56%
Fiber
12.7 g
45%
Sugars
11.7 g
--
Protein
36.0 g
72%
Sodium
186.9 mg
8%
Vitamin D
0.1 µg
0%
Calcium
229.3 mg
18%
Iron
8.5 mg
47%
Potassium
273.2 mg
6%
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