Zesty Green Pea and Jalapeño Pesto Pasta

side dish
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.

Ingredients

name
Image of fresh basil leaves fresh basil leaves (24 grams)
Image of fresh mint leaves fresh mint leaves (33.75 grams)
Image of garlic garlic (2 cloves)
Image of jalapeno jalapeno (1)
Image of juice of lemon juice of lemon (1)
Image of olive oil olive oil (3 Tbsps)
Image of peas peas (181.25 grams)
Image of rotini pasta rotini pasta (180 grams)
Image of sea salt sea salt (1 pinch)
Image of red onion red onion (1 small)
Image of sun-dried tomatoes sun-dried tomatoes (4)
ground (0.25 teaspoons)

Steps

  1. 1 Soak the sun-dried tomatoes in hot water for 20 to 30 minutes.
  2. 2 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.
  3. 3 Add another tablespoon of olive oil if the pesto is too thick to process.
  4. 4 Drain the pasta and peas and toss with the pesto.
  5. 5 Serve hot or warm, or cold as a salad.
View original recipe on foodandspice.com