Active Time: 20 MinsTotal Time20 Mins
Yield:
Yield: : serves 4 (serving size: about 1 cup)
Frozen green peas are the epitome of convenience: They thaw almost instantly under running water, and they lend a sweet pop of flavor and color to soups, sides, casseroles, and more. Here they shine in a creamy pesto that’s paired with nutty chickpea pasta. Instead of basil, mint flavors the pesto—it’s a perfect partner for the sweet peas, lending a taste of spring that enlivens the dish.
Ingredients
- 8 ounces uncooked chickpea rigatoni or penne
- 1 1/2 cups frozen green peas, thawed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons toasted pine nuts
- 2 tablespoons chopped fresh mint
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1small garlic clove
- 2 ounces Parmigiano-Reggiano cheese, divided
Nutritional Information
- Calories 404
- Fat 21g
- Satfat 5g
- Unsatfat 14g
- Protein 22g
- Carbohydrate 41g
- Fiber 11g
- Sugars 8g
- Added sugars 0g
- Sodium 445mg
- Calcium 23% DV
- Potassium 9% DV
- Calories 404
- Fat 21g
- Satfat 5g
- Unsatfat 14g
- Protein 22g
- Carbohydrate 41g
- Fiber 11g
- Sugars 8g
- Added sugars 0g
- Sodium 445mg
- Calcium 23% DV
- Potassium 9% DV
How to Make It
Step 1
Cook pasta according to package directions, being careful not to overcook. Scoop out 1/2 cup pasta water; set aside. Drain pasta; place in a bowl.
Step 2
Combine 1 cup peas, oil, nuts, mint, lemon zest and juice, salt, pepper, and garlic in a mini food processor. Grate 1 ounce cheese, and add to pea mixture. Pulse until finely chopped. With food processor running, slowly add 1/4 cup reserved pasta water; process until smooth, adding additional water as needed.
Step 3
Add pesto and remaining 1/2 cup peas to pasta in bowl; toss gently to combine. Shave remaining 1 ounce cheese; sprinkle over pasta mixture.
Source: Read Full Article