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5
from 1 vote
Pesto Pasta with Peas
A quick and simple light pasta dish with fresh basil pesto and peas
Prep Time
10
minutes
mins
Cook Time
12
minutes
mins
Total Time
22
minutes
mins
Course:
Lunch, Main Course
Cuisine:
American, Canadian, Italian
Keyword:
easy pasta recipe, easy pesto pasta recipe, pasta with pesto and peas, pesto pasta, pesto pasta with peas, vegetarian pasta
Servings:
4
Calories:
342
kcal
Ingredients
2
cups
small pasta such as shells or orecchiette
1
Tbsp
salt
for cooking water
1
cup
frozen peas
rinsed to remove any ice
¼
cup
homemade or store bought basil pesto
2
Tbsp
cream
optional
fresh basil for garnish
fresh shaved Parmesan for garnish
fresh cracked black pepper
optional
Instructions
Bring large pot of generously salted water to a boil. Cook pasta to al dente as per package instructions.
When pasta is one minute from al dente cooking time, scoop out 1 mug of cooking water and add rinsed frozen peas. Cook for 1 minute. Drain.
Add pesto and cream. Toss well to coat evenly. Add ¼ to ½ of the mug of pasta water in small amounts to help evenly distribute the pesto.
Divide between 4 plates. Garnish with fresh basil and Parmesan. Add fresh cracked black pepper if desired.
Nutrition
Calories:
342
kcal
|
Carbohydrates:
48
g
|
Protein:
12.7
g
|
Fat:
10.4
g
|
Saturated Fat:
1.5
g
|
Polyunsaturated Fat:
0.7
g
|
Cholesterol:
11
mg
|
Sodium:
527
mg
|
Potassium:
197.3
mg
|
Fiber:
3.8
g
|
Sugar:
4.3
g