Pea Pesto Pasta
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Pea Pesto Pasta calories by ingredient
Introduction
PPP or Tiple P. What ever you want to call it its delish. Have it as a Vegitarian Meal on its own or its the perfect side to my Foil-baked fish with veggies. An easy base to add from . Try shredded chicken even a roaster from the grocery. Add chopped red bell peppers for extra color. PPP or Tiple P. What ever you want to call it its delish. Have it as a Vegitarian Meal on its own or its the perfect side to my Foil-baked fish with veggies. An easy base to add from . Try shredded chicken even a roaster from the grocery. Add chopped red bell peppers for extra color.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
Directions
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