Pea Pesto Pasta
Author: Monica Lam-Feist, BS
Monica is the Content Manager at AlgaeCal. She's also an ACE Certified Personal Trainer and has a B.S. and B.A. from the University of Wisconsin-Madison, where she played varsity soccer for four years. She's matcha-obsessed and enjoys the occasional barre and yoga class to mix up her workout routines. She loves to write and pulls from her experience in athletics and health to contribute to AlgaeCal.
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
- Prepare pasta to packaged directions
- While pasta is cooking blanch frozen peas in boiling water for 1-2 minutes
- 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
- Add parmesan and blend until smooth and add salt and pepper to your liking
- Add 1 cup of leftover peas to the pesto, but do not blend
- Once pasta is ready mix with pea pesto and serve!
