Zesty Green Pea and Jalapeño Pesto Pasta

Zesty Green Pean and Jalapeño Pesto Pasta might be a good recipe to expand your side dish recipe box. This recipe serves 4. One portion of this dish contains approximately 10g of protein, 12g of fat, and a total of 326 calories. For $1.15 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe from foodandspice.com has 100 fans. It is a good option if you're following a dairy free diet. If you have olive oil, peas, jalapeno, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 98%, this dish is excellent. Snap Pean and Green Bean Salad with Arugula Pesto, Vegan Pean and Mint Pesto Bruschetta, and Chorizo, Bacon, Mushroom and Pea Pasta are very similar to this recipe.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 cup fresh basil leaves

1 cup fresh basil leaves

3/4 cup fresh mint leaves

2 cloves garlic, chopped

1 jalapeño, seeded and chopped

juice and zest from 1 lemon

3 tablespoons olive oil

1 1/4 cups fresh garden peas or defrosted frozen green peas

3 cups dried fusilli or rotini pasta

pinch of sea salt

1 shallot or small red onion, chopped

4 sun-dried tomatoes

1/4 teaspoon fresh ground black, green or white pepper

Equipment:

food processor

sauce pan

Cooking instruction summary:

Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop.Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas.In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeo, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth. Add another tablespoon of olive oil if the pesto is too thick to process.Drain the pasta and peas and toss with the pesto. Serve hot or warm, or cold as a salad.

 

Step by step:


1. Soak the sun-dried tomatoes in hot water for 20 to 30 minutes.

2. Drain and chop.Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas.In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeo, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth.

3. Add another tablespoon of olive oil if the pesto is too thick to process.

4. Drain the pasta and peas and toss with the pesto.

5. Serve hot or warm, or cold as a salad.


Nutrition Information:

Quickview
326 Calories
9g Protein
11g Total Fat
46g Carbs
57% Health Score
Limit These
Calories
326k
16%

Fat
11g
18%

  Saturated Fat
1g
10%

Carbohydrates
46g
16%

  Sugar
6g
7%

Cholesterol
0.0mg
0%

Sodium
21mg
1%

Get Enough Of These
Protein
9g
20%

Vitamin K
69µg
66%

Manganese
0.94mg
47%

Selenium
29µg
43%

Vitamin C
33mg
40%

Vitamin A
1394IU
28%

Fiber
5g
23%

Phosphorus
165mg
17%

Copper
0.33mg
17%

Folate
64µg
16%

Magnesium
61mg
15%

Vitamin B1
0.2mg
13%

Iron
2mg
13%

Vitamin E
1mg
12%

Vitamin B6
0.25mg
12%

Potassium
425mg
12%

Vitamin B3
2mg
11%

Zinc
1mg
10%

Vitamin B2
0.14mg
8%

Calcium
74mg
7%

Vitamin B5
0.4mg
4%

covered percent of daily need
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