Pea Pesto Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
.5 tsp Coarse salt .5 tsp ground pepper .5 pound whole wheat penne (or other short tubular pasta) 2 cups frozen peas, thawed 1/4 cup blanched almonds.5 cup low sodium broth 2 Tbsp lemon juice 2 Tbsp EV olive oil
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, adding 1 cup of peas during last minute of cooking time. Reserve 1 cup pasta water; drain pasta and peas, and return to pot.
In a food processor, finely grind almonds. Add lemon juice, remaining cup of peas, and salt; process until well combined. With motor running, gradually add oil; process until smooth.
Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce.
Serving Size: 4
In a food processor, finely grind almonds. Add lemon juice, remaining cup of peas, and salt; process until well combined. With motor running, gradually add oil; process until smooth.
Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 363.2
- Total Fat: 12.0 g
- Cholesterol: 0.0 mg
- Sodium: 137.3 mg
- Total Carbs: 52.5 g
- Dietary Fiber: 9.2 g
- Protein: 13.4 g
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