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…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Soak the sun-dried tomatoes in hot water for 20 to 30 minutes.
Step 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.
Step 3
Add another tablespoon of olive oil if the pesto is too thick to process.
Step 4
Drain the pasta and peas and toss with the pesto.
Step 5
Serve hot or warm, or cold as a salad.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 5 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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