Pasta Salad with Peas and Pesto

Name: Pasta Salad with Peas and Pesto
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters extra virgin olive oil; 237 milliliters packed fresh basil or mint (or combination), plus more for garnish; 2 teaspoons large garlic clove, roughly chopped (about; 4 servings Kosher salt and freshly ground black pepper; 3 Tbsps fresh lemon juice, from 1-2 lemons; 59 milliliters ounce (about freshly grated Pecorino Romano or Parmigiano Reggiano; 227 grams 1/2 pound gemelli pasta, cooked, drained and cooled; 355 milliliters ounces (about frozen green peas, thawed; 3 Tbsps chopped toasted walnuts or pinenuts, plus more for garnish

Pasta Salad with Peas and Pesto might be just the main course you are searching for. This recipe makes 4 servings with 493 calories, 14g of protein, and 26g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up extra virgin olive oil, parmigiano reggiano, gemelli pasta, and a few other things to make it today. To use up the pasta you could follow this main course with the Chocolate Dessert Pasta as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

To make the pesto, combine the herbs, garlic, cheese, nuts, and lemon juice in the bowl of a food processor fitted with the blade attachment. Pulse several times until finely chopped. With the machine running, slowly add the olive oil in a steady stream. Season to taste with salt and pepper, then set aside.

Ingredients you will need

Salt And Pepper