Zesty Green Pea and Jalapeño Pesto Pasta
Zesty Green Pean and Jalapeño Pesto Pasta requires approximately 45 minutes from start to finish. One serving contains 318 calories, 9g of protein, and 12g of fat. For $1.1 per serving, you get a side dish that serves 4. 100 people have tried and liked this recipe. A mixture of basil leaves, olive oil, rotini pasta, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by foodandspice.blogspot.com. It is a good option if you're following a dairy free diet. Overall, this recipe earns a spectacular spoonacular score of 98%. Similar recipes are Zesty Green Pean and Jalapeño Pesto Pasta, Pasta with Cilantro Jalapeño Pesto, Fresh Corn & Tomatoes, and Beet Green and Radish Green Pesto Pasta with Roasted Beets and Radishes.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
4
Nutrition per Serving
Calories
325
Protein
9.57g
Carbs
46.47g
Fat
11.6g
Ingredients
Original recipe (4 servings) → 4 servings
- •1 cup fresh basil leaves
- •0.8 cup fresh mint leaves
- •2 cloves garlic
- •1 jalapeno
- •1 juice of lemon
- •3 tablespoons olive oil
- •1.3 cups peas
- •3 cups rotini pasta
- •1 pinch sea salt
- •1 small red onion
- •4 sun-dried tomatoes
- •0.3 teaspoon ground
Directions
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.
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