Pasta and Mint Pesto With Peas – Quick and Easy
Mint is the first herb that begins growing in our garden and is the first sign of spring. I planted a small portion of mint in my garden three years ago. It is taking over the garden and is almost impossible to kill, its kinda like the cockroach of herbs. I do love mint so I use it in so many different recipes, from Asian to Middle Eastern to American.
My husband and I came up with this recipe of Pasta and Mint Pesto and Peas one evening after work. It is quick and easy or should I say “easy peasy” to make. You may easily substitute another shape of pasta with a shape like shells. This recipe was inspired by Italian cooking in the sense we are using what is fresh and available and mixing it with pasta. Enjoy!
1 1/2 cups fresh basil
1 cup fresh mint leaves
1/3 cup almonds, sliced and toasted
3 tbsp extra virgin olive oil
1 tbsp fresh lemon zest
1 tbsp fresh squeezed lemon juice
5 cloves fresh peeled garlic
1/2 tsp kosher salt
1 cup frozen green peas
1 lb whole wheat bow tie pasta
How to Pesto
Add the basil, mint almonds, olive oil, lemon zest, lemon juice, garlic, and salt in a food processor and process until smooth, scraping down the sides as necessary to reach desired consistency.
How to Peas and Pasta
Cook Pasta in according to package directions. Defrost the peas under cold running water.
In a skillet gently warm the pesto and add the peas. When pasta is al dante, remove the pasta directly from the boiling pot and add it to the pesto pea mixture and stir until coated with pesto. It is okay and good to add a bit of the cooking water from the pasta to the pesto mixture to make it a little more saucy a tablespoon or two should do the trick.
Nutrient Analysis per Serving:
Total Fat: 10.7
Saturated Fat: 1.4
Trans Fat: 0.0
Polyunsaturated Fat: 0.0
Monounsaturated Fat: 0.0