Parsley Pesto Pasta with Peas
Ingredients
The pesto
-
1
bunch
flat leaf Italian Parsley (about 2-3 cups, loosely packed)
-
1
fresh
lemon
-
½
cup
grated or shredded Parmesan
-
2
cloves
garlic
-
¼
cup
olive oil
-
salt and pepper
The pasta
-
1
lb.
pasta
-
1
cup
frozen peas
Instructions
- Rinse and dry the parsley, then place it in a food processor.
- Zest and juice the lemon, adding half of the zest and 2 tablespoons of juice to the processor along with Parmesan, garlic, and pepper.
- Pulse until finely minced, then slowly add olive oil while blending until combined.
- Bring a pot of water to a boil, add pasta, and cook until al dente. Add frozen peas in the last minute of cooking.
- Drain the pasta and peas, then let cool slightly before mixing with the pesto.
- Serve warm, garnished with remaining lemon zest.
Nutrition Facts (estimated)
Servings
4 to 6 servings
Calories
638
Total fat
18.5g
Total carbohydrates
95.53g
Total protein
22.33g
Sodium
534.85mg
Cholesterol
0mg
You might also like