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Sweet Pea Pesto Pasta

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"Peas, spinach and basil blend into a no-cook creamy pesto pasta sauce. Add shrimp or chicken to make a main dish."
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Ingredients

25 m servings 454 cals
Original recipe yields 6 servings

Directions

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  1. Cook pasta according to package directions.
  2. Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
  3. Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
  4. When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.

Footnotes

  • VARIATIONS: To make a main dish, prepare recipe as directed, except:
  • Shrimp – Add fresh or frozen peeled shrimp, thawed to boiling pasta water 3 minutes before pasta is done. When pink, drain and toss with sauce.
  • Chicken – Top prepared Sweet Pea Pesto Pasta with chopped cooked chicken before serving.

Nutrition Facts


Per Serving: 454 calories; 14.7 g fat; 66.4 g carbohydrates; 14.7 g protein; 4 mg cholesterol; 396 mg sodium. Full nutrition

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