Pea Pesto Pasta

Nutrition / June 27, 2014

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

algaecal pea pesto pasta

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!

 


Monica

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