Pea Pesto Pasta

A new twist on the classic pesto, this pea pesto uses frozen peas and fresh mint in place of basil. The peas ‘meaty-up’ the pasta and the mint gives a fresh element to the dish. I like to play around with my herbs sometimes and this one worked out very nicely!

Nutrition info: 1 cup of cooked green peas contains 39% of vitamin K, 36% manganese and 26% copper – all important when it comes to building bone health.

 

Yield: 4 -6 servings

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Ingredients

Suitable add ons:

sautéed prawns or scallops
• 1 pkg. organic whole wheat pasta
• 3 cups organic frozen peas
• 2 organic garlic cloves, minced
• 1/2 cup organic mint leaves, chopped
• 3/4 cup parmesan, grated
• 1 tbsp. organic lemon zest
• 1 organic lemon, squeezed for juice
• 1/4 cup organic raw pine nuts
• 1/2 cup extra virgin olive oil
• salt and pepper to taste

Directions

 

1. Prepare pasta to packaged directions
2. While pasta is cooking blanch frozen peas in boiling water for 1-2 minutes
3. Then add 2 cups of peas, garlic, mint, lemon zest, lemon juice, pine nuts and extra virgin olive oil in a food processor or blender until smooth
4. Add parmesan and blend until smooth and add salt and pepper to your liking
5. Add 1 cup of leftover peas to the pesto, but do not blend
6. Once pasta is ready mix with pea pesto and serve!

 

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