Pea Pesto Pasta

Nutrition / Recipes / June 27, 2014

Packed with bone building vitamins and minerals

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!

algaecal pea pesto pasta


Pea Pesto Pasta

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.

Course Main Course
Cuisine Italian
Keyword pasta,peas,pesto
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Calories 1311 kcal

Instructions

  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!

Recipe Notes

Suitable add ons: Sautéed prawns or scallops.

 

Ingredients

  • 1 pkg whole wheat pasta organic
  • 3 cups frozen peas organic
  • 2 cloves garlic organic, minced
  • 1/2 cup mint leaves organic, chopped
  • 3/4 cup parmesan grated
  • 1 tbsp lemon zest organic
  • 1 lemon organic, squeezed for juice
  • 1/4 cup raw pine nuts organic
  • 1/2 cup olive oil extra virgin
  • salt to taste
  • pepper to taste
Nutrition Facts
Pea Pesto Pasta
Amount Per Serving
Calories 1311 Calories from Fat 1143
% Daily Value*
Fat 127g195%
Saturated Fat 27g169%
Cholesterol 51mg17%
Sodium 1214mg53%
Potassium 346mg10%
Carbohydrates 19g6%
Fiber 5g21%
Sugar 3g3%
Protein 29g58%
Vitamin A 1540IU31%
Vitamin C 74mg90%
Calcium 982mg98%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Author: Monica Straith, BS

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