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RECIPE
12 INGREDIENTS3 STEPS25MIN

Spring Pesto Pasta with Peas

4.3
4 Ratings

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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
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This pasta is easy, fresh, and elegant. Perfect for a quick springtime lunch.
25MIN
Total Time

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
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 clove
1 handful
1 handful
1 handful
or Walnuts
1/2 cup
Extra-Virgin Olive Oil
to taste
to taste
8 oz
Pasta
to taste
Pecorino Romano Cheese , grated
or Parmesan
2 handfuls
to taste
Extra-Virgin Olive Oil

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Nutrition Per Serving

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CALORIES
1160
FAT
76.0 g
PROTEIN
26.0 g
CARBS
101.7 g

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 Lemon Juice (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 (225 gram) according to package instructions, adding Frozen Green Peas (2 handful) 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!

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Nutrition Per Serving
Calories
1160
% Daily Value*
Fat
76.0 g
97%
Saturated Fat
9.7 g
48%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
101.7 g
37%
Fiber
11.3 g
40%
Sugars
7.4 g
--
Protein
26.0 g
52%
Sodium
71.0 mg
3%
Vitamin D
--
--
Calcium
162.9 mg
13%
Iron
6.5 mg
36%
Potassium
680.1 mg
14%
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