Sweet Pea Pesto Pasta Recipes
SWEET PEA PESTO CROSTINI
I made a healthier spin on my favorite celebrity chef's recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. -Amber Massey, Argyle, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 20 pieces.
Number Of Ingredients 10
Steps:
- Preheat broiler. Place peas, garlic, vinegar, salt and lemon pepper in a blender or food processor; pulse until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency., Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool., To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.
Nutrition Facts : Calories 77 calories, Fat 2g fat (trace saturated fat), Cholesterol 1mg cholesterol, Sodium 190mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SHRIMP, PEAS AND PESTO PASTA
Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
- Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
- Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.
Nutrition Facts : Calories 600, Carbohydrate 46 g, Cholesterol 175 mg, Fat 5, Fiber 5 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g
SWEET PEA PESTO PASTA
Peas, spinach and basil blend into a no-cook creamy pesto pasta sauce. Add shrimp or chicken to make a main dish.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
- Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
- When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 66.4 g, Cholesterol 3.9 mg, Fat 14.7 g, Fiber 5.6 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 396.5 mg, Sugar 6.3 g
PEA PESTO PASTA WITH SUN-DRIED TOMATOES & ARUGULA (VEGAN + GF)
Steps:
- Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.
- In the meantime, prepare pesto. To a food processor, add basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese and sea salt. Mix to combine. While the machine is running, stream in olive oil through the spout.
- Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending add a bit more olive oil or water.
- Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, vegan parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.
- Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are 'al dente' and still have a slight bite to them. Return to pan off heat and set aside.
- Once your pasta is drained, heat a large saucepan or cast iron skillet over medium heat. Once hot, add olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, or until the garlic is fragrant but not yet browned.
- Turn off heat and remove skillet from burner, then add cooked pasta and toss to coat.
- Transfer to a serving platter or mixing bowl and add 3/4 of pea pesto and the arugula. Toss to combine.
- Serve warm with additional pesto on the side, and garnish generously with additional parsley, pine nuts, and vegan parmesan cheese.
- Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Enjoy chilled or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 552 kcal, Carbohydrate 65.2 g, Protein 15.4 g, Fat 27.2 g, SaturatedFat 4 g, Sodium 71 mg, Fiber 10.4 g, Sugar 4.5 g
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SHRIMP PESTO PASTA - SWEET PEA'S KITCHEN
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4.4/5 (17)Calories 605 per servingTotal Time 30 mins
- Add the shrimp to the skillet, and season liberally with the Italian seasoning as well as salt and pepper to taste. Cook the shrimp until they are light pink in color. Careful not to overcook the shrimp, as they can become tough and chewy.
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- Add basil leaves (or puree), Parmesan, pine nuts, salt and pepper to a food processor or blender. As the machine blends, drizzle in the olive oil. Continue blending until well combined, adding additional olive oil if needed. Set aside.
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5/5 (1)Estimated Reading Time 1 minServings 4
- In a large pot, bring 2-2.5 quarts/liters of water to a boil. Add ½ tablespoon salt, followed by the pasta. About 1-2 minutes before the pasta is ready, drop the frozen peas into the pot and cook it together with the pasta. Cook pasta until al dente (slightly firm to the bite, not crunchy nor soft). Drain well.
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FRESH PEA AND PISTACHIO PESTO PASTA
From oliveandartisan.com
Servings 4-6Total Time 20 minsEstimated Reading Time 3 mins
- Place peas, basil, garlic, pistachio nuts, parmesan cheese, salt, and lemon juice in a food processor. Process on high and drizzle in the olive oil until it becomes a pesto paste. You might need more or less olive oil.
- Toss cooked pasta and fresh pea and pistachio pesto together using some of the reserved pasta water to thin the pesto as needed. Garnish with fresh cooked peas, sliced cherry tomatoes, fresh basil leaves, sprinkle with shredded parmesan cheese and burrata cheese.
PESTO PASTA SALAD - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (10)Total Time 25 minsCategory MainCalories 451 per serving
- Bring a large pot of water to a boil Add salt and the pasta. Boil accordingly to pasta package instructions. During the last 4-5 minutes of cooking time add the peas.
PESTO CHICKEN MUG PASTA - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
Ratings 1Calories 370 per servingCategory Lunch
- Place a paper towel under the mug, and heat on high (NO LID) for 5 minutes, stirring once halfway through.
- After the 5 minutes is up, stir the pasta and add the remaining ⅓ cup of water. Heat for 2-3 more minutes (NO LID), or until pasta is cooked through.
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From nourish-and-fete.com
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- Add walnuts, pine nuts, garlic, and lemon zest to the bowl of a food processor. Pulse for 20-30 seconds to finely chop. Add basil, Parmesan, salt, and pepper. With the processor running, add olive oil, and process until thoroughly pureed, about 60 seconds. Set aside.
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- Allow pasta to cool for 2-3 minutes, then transfer to a large bowl and stir in about half of the pesto. Add more pesto to taste, or a drizzle of extra olive oil, if desired. Serve warm or cold, with additional basil, pine nuts, or lemon zest for garnish.
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- Filling: Place garlic and ⅔ cup peas in a food processor and pulse 5 to 6 times. Add walnuts and continue to pulse until a coarse grain consistency has formed. With the motor running drizzle the oil into the mixture in a slow and steady stream until completely combined. Fold in Parmesan and season with salt and pepper. In a small mixing bowl, combine the mascarpone, egg yolk and lemon zest until completely mixed together. Fold the pea pesto into the mascarpone mixture until fully combined. Season with salt and pepper. Cover and refrigerate until ready to use.
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From fromscratchfast.com
Reviews 4Servings 6Cuisine AmericanCategory Side Dish
- Bring a medium pot of water to a boil, and season with salt. Fill a bowl with ice water. Cook the peas in the boiling water until bright green and tender, about 2-3 minutes. Transfer to the bowl of ice water to cool (this will preserve their color). Drain.
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