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:
covered percent of daily need
