Condiment
Creamy Green Pea Pesto Pasta
Creamy green pea pesto clings to every spiral of whole-wheat fusilli, delivering bright mint, lemon zest, and rich Parmesan in each silky bite, finished with a fragrant lemon-Parmesan crumble for extra zest and crunch.
- Total
- 24 min
- Prep
- 12 min
- Cook
- 12 min
- Serves
- 6
Nutrition per Serving
- Calories
- 461
- Protein
- 15g
- Carbs
- 53g
- Fat
- 21g
- Fiber
- 8g
- Sugar
- 5g
- Sodium
- 615mg
Ingredients
- 12 oz whole-wheat fusilli
- 1 1/2 cup finely grated Parmesan cheese, divided
- 3 tsp grated lemon zest, divided
- 2 cup frozen peas, thawed
- 1 1/2 cup loosely packed fresh mint leaves
- 6 tbsp extra-virgin olive oil
- 3 tbsp lemon juice
- 1/2 tsp salt
Instructions
- Bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions, until al dente. Reserve 3/4 cup cooking water. Drain the pasta; rinse under cold water. Transfer to a large bowl.
- Add 1/2 cup Parmesan and 1 teaspoon lemon zest to a small bowl. With clean hands, rub the Parmesan and zest together until fragrant, about 30 seconds.
- Place peas, mint, oil, lemon juice, salt and the remaining 1 cup Parmesan and 2 teaspoons lemon zest in a food processor. Process until mostly smooth, 20 to 30 seconds.
- Add the pesto and the reserved 3/4 cup cooking water to the pasta; toss until coated and creamy. Divide among 6 bowls; top with the lemon-Parmesan mixture.