Parsley Pesto Pasta with Peas
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 to 6 servings
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Calories
63838 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Parsley Pesto Pasta with Peas
Description
The recipe starts by thoroughly rinsing and drying flat-leaf parsley before placing the leaves and stems in a food processor with lemon zest, lemon juice, grated Parmesan, garlic cloves, and cracked black pepper. These ingredients are finely chopped and blended while olive oil streams in to create a smooth, emulsified pesto. Salt is added to balance flavors.
Separately, pasta is cooked until al dente, and frozen peas are added in during the last minute of cooking to warm through without overcooking. Draining them together allows the peas to retain texture and sweetness that contrasts with the pasta's bite and the pesto's herbal brightness.
This pasta is flexible with different short pasta shapes that hold the sauce well, such as casarecce. It makes a well-rounded vegetarian meal or side dish with a fresh, zesty profile from the addition of lemon in the pesto.
Ingredients
- 1 bunch flat leaf parsley $0.89, Italian, about 2-3 cups, loosely packed
- 1 lemon $0.43, fresh
- 1/2 cup Parmesan Cheese $0.88, grated or shredded
- 2 cloves garlic $0.16
- salt $0.05
- black pepper $0.05
- 1/4 cup olive oil $0.52
- 1 lb. pasta $1.99
- 1 cup peas $0.38, frozen
Instructions
- Rinse the parsley well to remove any dirt or debris, then pat it dry with a clean, lint-free towel. Cut off the ends of the parsley stems and place the rest, leaves and stems, in the bowl of a food processor.
- Zest and juice the lemon. Add half of the zest and about 2 Tbsp of the juice to the food processor, along with the Parmesan, garlic cloves (peeled), and some freshly cracked pepper (about 15 cranks of a pepper mill).
- Pulse the mixture until everything is finely minced and combined. Begin to add the olive oil in a thin stream through the chute of the processor as it blend the mixture together. Once the oil has been incorporated, add salt to taste. I added about 1/4 tsp salt.
- Bring a pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is al dente. At the very end of the cook time, add the frozen peas and stir to combine. Let the peas sit in the hot water with the pasta for about a minute, then drain the pasta and peas in a colander.
- Allow the pasta to cool just to the point where it is no longer steaming heavily. Transfer the drained pasta to a bowl and add the parsley pesto. Stir to combine, then serve warm. Add a pinch of the remaining lemon zest over top of each serving.
Notes
- Use a short shaped pasta with texture like casarecce to better hold the parsley pesto sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 63838 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 638.38kcal | 32% |
| Carbohydrates | 95.53g | 32% |
| Protein | 22.33g | 45% |
| Fat | 18.5g | 28% |
| Sodium | 534.85mg | 22% |
| Fiber | 7.55g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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