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SideChef
Recipes
American
Spring Pesto Pasta with Peas
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12 INGREDIENTS • 3 STEPS • 25MINS

Spring Pesto Pasta with Peas

Recipe

4.2

4 ratings
This pasta is easy, fresh, and elegant. Perfect for a quick springtime lunch.
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This pasta is easy, fresh, and elegant. Perfect for a quick springtime lunch.
author_avatar
Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g

25MINS

Total Time

$2.39

Cost Per Serving

Ingredients

Servings
2
us / metric
Garlic
1 clove
Garlic
Fresh Mint
1 handful
Fresh Mint
Fresh Dill
1 handful
Fresh Dill
Almonds
1 handful
Almonds
or Walnuts
Extra-Virgin Olive Oil
1/2 cup
Extra-Virgin Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Lemon
to taste
Lemons, juiced
Pasta
8 oz
Pasta
Pecorino Romano Cheese
to taste
Pecorino Romano Cheese, grated
or Parmesan
Frozen Green Peas
2 handfuls
Frozen Green Peas
Extra-Virgin Olive Oil
to taste
Extra-Virgin Olive Oil

Nutrition Per Serving

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Calories
1021
Fat
64.2 g
Protein
20.9 g
Carbs
95.9 g
Love This Recipe?
Add to plan
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Spring Pesto Pasta with Peas
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author_avatar
Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g

Cooking Instructions

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step 1
Add Garlic (1 clove), Fresh Mint (1 handful), Fresh Dill (1 handful), Almonds (1 handful), Extra-Virgin Olive Oil (1/2 cup) and Lemons (to taste) to a food processor. Process until smooth, scraping down sides halfway through.
step 2
Add Salt (to taste) and Ground Black Pepper (to taste), and mix to combine. Cook the Pasta (8 oz) according to package instructions, adding Frozen Green Peas (2 handfuls) right before it is done cooking. Reserve 1/4 cup of pasta water.
step 3
Drain peas and pasta, then immediately pour into a bowl. Add reserved pasta water and pesto, then mix well. Grate the Pecorino Romano Cheese (to taste) over top, drizzle with more extra Extra-Virgin Olive Oil (to taste). Serve, and enjoy!
step 3 Drain peas and pasta, then immediately pour into a bowl. Add reserved pasta water and pesto, then mix well. Grate the Pecorino Romano Cheese (to taste) over top, drizzle with more extra Extra-Virgin Olive Oil (to taste). Serve, and enjoy!

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Tags

American
Lunch
Healthy
Shellfish-Free
Dinner
Easter
Vegetarian
Pasta
Mother's Day
Spring
Vegetables
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