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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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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