Description
Fresh garden flavors shine in this simple yet vibrant pasta dish. A quick weeknight meal thats packed with taste.
Ingredients
Units
Scale
- 4 oz (120 g) casarecce pasta
- 1 cup (237 ml) green peas
- 1 cup (237 ml) spinach
- 3 tbsp basil pesto
- 1 clove garlic
- olive oil
- salt and pepper
- lemon and parmesan cheese
Instructions
- Place pasta in a pot of salted boiling water and cook.
- In a food processor, blend peas, spinach, a clove of garlic, and a tablespoon of olive oil. Alternatively, bash, mash, and chop the ingredients.
- Once blended, mix in basil pesto and season with salt and pepper.
- Set aside.
- Just before removing pasta from the heat, reserve half a mug of pasta water.
- Strain pasta and return it to the pot.
- Mix in the pesto and add some of the reserved pasta water to loosen the sauce.
- Season with a drizzle of olive oil, salt, pepper, parmesan, and lemon (optional).
Notes
- For a smoother pesto, remove the stems from the spinach before blending.
- If fresh peas aren’t available, frozen peas work well – just thaw them before blending.
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 10
- Cholesterol: 10