Pea Pesto Pasta

Course: Salad

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 145kcal

Author: Kris Longwell

This Pea Pesto Pasta is so easy to make, and is so delicious, and also is so healthy, how can you find anything wrong with it? Go with frozen sweet peas for this easy pasta salad and you won't believe the wonderful taste.

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Ingredients

10 oz. package frozen peas
3 cloves garlic, chopped
½ teaspoon Kosher salt
½ cup pine nuts (even better when they are lightly toasted)
½ cup Parmesan cheese, grated (plus additional for garnish)
1 teaspoon lemon zest
½ teaspoon freshly ground black pepper
⅓ cup olive oil
1 lb fusilli, dried

Instructions

Cook peas according the package directions, then drain. Set aside.
Using the back of a fork, mash the garlic with the salt until a rough paste forms.
Add the peas, pine nuts, cheese, garlic paste, lemon zest and ½ teaspoon pepper into the bowl of a food processor. Pulse a few times until finely chopped (you may need to scrape the sides down with a spatula, and pulse again).
With the motor running, carefully pour in the oil until well incorporated.
Meanwhile, cook pasta in a large pot of well-salted water until al dente (or according to package instructions). Reserve 1 cup of the pasta water, then drain the pasta into a colander.
In a medium-size bowl, whisk the pesto with enough of the reserved pasta water to thin to the consistency of tomato sauce.
Toss the pesto with the pasta and thin with more pasta water, if desired.
Season with a pinch more salt and pepper and garnish with extra grated Parmesan cheese.

Nutrition

Calories: 145kcal

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