Spinach Pesto Pasta With Fresh Peas And Mushrooms

Name: Spinach Pesto Pasta With Fresh Peas And Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 283 grams baby bella mushrooms, quartered; 2 cloves garlic, peeled with root end trimmed off; 43 grams goat cheese; 1 Tbsp lemon juice; 1 Tbsps olive oil; 6 servings grated Parmesan for sprinkling on top; 454 grams campanelle pasta (or your pasta shape!); 118 milliliters pasta water; 118 milliliters spinach pesto (more as needed); 6 servings salt and pepper to taste; 43 grams whole-milk ricotta; 283 grams spinach, washed and spun dry; 237 milliliters hulled English peas or sugar snap peas (or frozen peas)

Spinach Pesto Pasta With Fresh Peas And Mushrooms might be just the main course you are searching for. This recipe makes 6 servings with 543 calories, 27g of protein, and 19g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 15 minutes. Head to the store and pick up olive oil, salt and pepper, whole-milk ricotta, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.