Pasta with Peas and Pesto
Ingredients
The sauce
-
4
cloves
garlic
-
⅓
cup
finely grated Pecorino Romano or Parmesan cheese
-
⅓
cup
extra-virgin olive oil
-
1
juice
lemon
-
2
slices
lemon (thinly sliced into rounds)
-
¼
teaspoon
red pepper flakes (optional)
-
to taste
salt and pepper
The pasta
-
10 to 16
ounces
frozen peas (completely thawed)
-
16
ounces
short-cut pasta
-
⅓ to ½
cup
pesto (homemade or jarred)
-
to taste
fresh basil leaves (for garnish)
Instructions
- Whisk together garlic, cheese, olive oil, lemon juice, red pepper flakes, salt, and pepper in a medium bowl.
- Add thawed peas to the bowl and stir to combine, mashing half of the peas with a fork.
- Bring a large pot of salted water to boil and cook the pasta according to package instructions.
- Drain the pasta and toss it with the smashed peas and pesto, adjusting seasoning as necessary.
- Serve topped with basil, lemon slices, and additional cheese.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
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