Linguine with Green Pea Pesto
Serves 6
In this dish, a vibrantly colored pesto made from peas and fresh
herbs dresses up whole wheat pasta. Try the pesto as a spread on
sandwiches and crostini, too.
Ingredients
45og whole wheat or gluten free linguine
1 cup fresh or frozen and thawed green peas
1 cup packed flat leaf parsley (from 1 bunch organic parsley)
1/2 cup packed organic basil (or a combination of basil and mint)
2 tablespoons lemon juice
1 tablespoon brined capers, drained
1/3 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1/2 cup chopped walnut pieces, toasted
Method
Bring a large pot of salted water to a boil. Add linguine and cook
until al dente, 8 to 10 minutes. Reserve 1/2 cup of the cooking water,
then drain linguine and transfer to a large bowl.
Meanwhile, put peas, herbs, lemon juice and capers into a food
processor and pulse to make a coarse paste. With the motor running, add
oil in a steady stream. Season pesto with salt and pepper.
Toss hot linguine with reserved 1/2 cup cooking water and pesto. Top with walnuts and serve immediately.
Nutrition
Per serving (About 5oz/139g-wt.): 280 calories (160 from fat), 18g
total fat, 2g saturated fat, 8g protein, 26g total carbohydrate (6g
dietary fiber, 2g sugar), 0mg cholesterol, 200mg sodium
Linguine with Green Pea Pesto
In this dish, a vibrantly colored pesto made from peas and fresh herbs dresses up whole wheat pasta. Try the pesto as a spread on sandwiches and crostini, too.
Ingredients
45og whole wheat or gluten free linguine1 cup fresh or frozen and thawed green peas
1 cup packed flat leaf parsley (from 1 bunch organic parsley)
1/2 cup packed organic basil (or a combination of basil and mint)
2 tablespoons lemon juice
1 tablespoon brined capers, drained
1/3 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1/2 cup chopped walnut pieces, toasted
Method
Bring a large pot of salted water to a boil. Add linguine and cook
until al dente, 8 to 10 minutes. Reserve 1/2 cup of the cooking water,
then drain linguine and transfer to a large bowl.Meanwhile, put peas, herbs, lemon juice and capers into a food processor and pulse to make a coarse paste. With the motor running, add oil in a steady stream. Season pesto with salt and pepper.
Toss hot linguine with reserved 1/2 cup cooking water and pesto. Top with walnuts and serve immediately.
Nutrition
Per serving (About 5oz/139g-wt.): 280 calories (160 from fat), 18g
total fat, 2g saturated fat, 8g protein, 26g total carbohydrate (6g
dietary fiber, 2g sugar), 0mg cholesterol, 200mg sodium
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