Liven up your pasta dish with our light and budget-friendly pesto sauce. What’s the secret? Peas and walnuts stand in for the more expensive pine nuts. Combined with sweet basil and savory cheese, our creamy pea pesto sauce is a crowd favorite.
Pea Pesto Pasta Ingredients Directions Cook pasta al dente according to package instructions. Save 2 cups of pasta water; some of this will be added back into the dish later. Strain and set pasta aside. Prepare an ice bath by filling a medium bowl halfway with water and ice cubes. Set aside. Heat a medium pot halfway filled with water until water boils. Blanch the peas for 2-3 minutes. Strain and immediately pour the peas into the ice bath (this prevents peas from overcooking and turning a yucky yellow-green). Add 2 1/2 cups peas (reserving 1/2 cup), basil leaves, garlic, walnuts, cheese and salt into food processor. Process for 2-3 minutes, drizzling in olive oil near the end. If needed, process for an additional minute until pesto reaches a smooth consistency. Add pasta and pesto back into pasta pot, and turn the heat to medium-high. Add the remaining 1/2 cup peas and pour 1/2 cup of pasta water (that you saved). Stir until pasta is well-coated with pesto. If the pesto is too thick for you taste continue to add more of the pasta water 1/2 cup at a time until it reaches the desired consistency. Garnish with fresh basil and grated parmesan to serve. NOTE: You can refrigerate leftover pasta water to revive leftover pesto pasta. Regular tap water will also work in a pinch! Nutrition Information Serves: 4 | Serving Size: 1 1/4 cups (about 270 grams) Per serving: Calories: 466; Total Fat: 20g; Saturated Fat: 6g; Monounsaturated Fat: 8g; Cholesterol: 15mg; Sodium: 549mg; Carbohydrate: 54g; Dietary Fiber: 10g; Sugar: 5g; Protein: 21g Nutrition Bonus: Potassium: 28mg; Iron: 11%; Vitamin A: 45%; Vitamin C: 29%; Calcium: 22%
