Zesty Green Pea and Jalapeño Pesto Pasta
O receptu
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.
Sastojci
- 1 cup fresh basil leaves
- 3/4 cup fresh mint leaves
- 2 cloves garlic, chopped
- 1 jalapeño, seeded and chopped
- juice and zest from 1 lemon
- 3 tablespoons olive oil
- 1 1/4 cups fresh garden peas or defrosted frozen green peas
- 3 cups dried fusilli or rotini pasta
- pinch of sea salt
- 1 shallot or small red onion, chopped
- 4 sun-dried tomatoes
- 1/4 teaspoon fresh ground black, green or white pepper
Priprema
Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. 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. Add another tablespoon of olive oil if the pesto is too thick to process.Drain the pasta and peas and toss with the pesto. Serve hot or warm, or cold as a salad.
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