-
-
My review
Sweet Pea Pesto Pasta
made it |
0 reviews
|
Del Monte
"Peas, spinach and basil blend into a no-cook creamy pesto pasta sauce. Add shrimp or chicken to make a main dish."
Added to shopping list.
Go to shopping list.
Ingredients
25 m servings 454 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Cook pasta according to package directions.
- Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
- 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.
- 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