Teresa's Recipes
Vibrant Pea Pesto Pasta
Embark on a culinary adventure with our Vibrant Pea Pesto Pasta. It's a sumptuous blend of fresh, vibrant flavors and textures, making it a perfect dish for a casual dinner or a festive gathering. The star of the dish is the homemade pea pesto, made from sweet, tender peas and fragrant basil, with a hint of garlic and lemon, that gives a delightful burst of freshness to your palate. Paired with al dente pasta and juicy cherry tomatoes, this dish is a celebration of simple ingredients transformed into something truly extraordinary.
Ingredients
- 250g Pasta
- 1 cup Frozen peas
- 1 cup Fresh basil leaves
- 1/2 cup, grated Parmesan cheese
- 2 cloves Garlic
- 1 tablespoon Lemon juice
- 1/4 cup Olive oil
- to taste Salt and pepper
- 1 cup Cherry tomatoes
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 460
- Fat: 17g
- Carbs: 60g
- Protein: 18g
- Sodium: 300mg
- Sugar: 5g
Instructions
- Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
- While the pasta is cooking, blanch the frozen peas in boiling water for 2 minutes. Immediately drain and plunge into a bowl of ice water to stop the cooking process and retain their vibrant color. Drain again.
- In a food processor, add the blanched peas, fresh basil leaves, grated Parmesan cheese, garlic cloves, lemon juice, olive oil, salt, and pepper. Process until you have a smooth, creamy pesto.
- Heat a drizzle of olive oil in a large pan over medium heat. Add the cherry tomatoes and cook for 2-3 minutes, until they start to soften and burst.
- Add the cooked pasta to the pan with the cherry tomatoes, pour over the pea pesto, and toss until the pasta is well coated. Cook for an additional 2-3 minutes, until the pasta is heated through.
- Serve the pea pesto pasta hot, garnished with fresh basil leaves. Enjoy this vibrant, flavorful meal!
Tips
- You can add grilled chicken or shrimp for added protein. For a vegan version, omit the Parmesan or use a vegan substitute. The pesto can be made ahead and stored in the refrigerator for up to a week.