Spinach Pesto Pasta with Peas

I am never buying jarred pesto again…Yep, I have discovered how easy and effortless making pesto is. And, it is a great alternative to the usual tomatoey pasta sauce, or the cheesy alfredo that dons pasta at my house. It is a much healthier option too. Better yet, you can make the pesto in advance. If stored in a glass jar, it stays fresh for about a week(maybe more, but I suggest you use it within a week). Toss it in with pasta and you have dinner on the table in minutes. Without further ado, here is the recipe.

Ingredients:
1/2 pound baby spinach leaves
1/3 cup walnuts, toasted
3 garlic cloves
1 tbsp lemon juice
1/2 cup grated parmesan cheese
1 tsp Italian seasoning
1 tsp red pepper flakes
1 tsp ground black pepper
1/4 cup olive oil
1/2 tsp salt
16 oz fusili pasta
2 cups or 1 package frozen green peas

Method:
Make the pesto by placing all the ingredients except the olive oil, pasta and green peas in the bowl of a food processor or blender. Pulse until everything comes together. Stream in the olive oil until the mixture loosens and comes to a saucy consistency. Taste for seasoning. (Don’t add too much salt in the beginning as the parmesan cheese is quite salty.) At this point, you can remove the pesto and bottle it where you can store it in the fridge for a week. Or, you may freeze it in double ziploc bags and thaw when ready to use.

Cook the pasta until al dente in plenty of salted water. Add the frozen peas into the boiling pasta. Drain after a couple of minutes. Add the drained, hot pasta and peas back into the pot. Toss in the pesto. Mix to combine. Serve hot!

Verdict: Healthy and tasty pasta that was truly made under 15 minutes. Even my toddler son, loved this pasta.

Sending this to ‘Presto Pasta Nights’ and to ‘Kids Menu’ Event.

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