Pea pesto pasta

nut free - high protein

By Jasmin

Look at this beautiful dish ! Pea pesto pasta with sautéed courgettes and green olives. simple yet delicious and ready in 20 min.

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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 2 1/2 cups. Nutritional value 1 cup:

  • 392 Kcal
  • Protein: 12 G
  • Carbs: 41.3 G
  • Fat: 17.3 G

Pea pesto pasta

by Jasmin.
Yield: 2 cups, Nutritional valu 1 serving: 1 cup: 392 Kcal
[proteins: 12 G, 41.3 G, fat: 17.3 G]
Prep Time 8 minutes
Cook Time 20 minutes
Course dinner, lunch, Main Course
Cuisine Italian
Servings 2 cup
Calories 392 kcal


For the pea pesto :

  • 1 cup Basil fresh
  • ½ cup Pea from a can drained
  • ½ lemon Lemon juice
  • 1 Tbsp Olive oil
  • ½ tsp Salt
  • ½ tsp White pepper
  • cup Onion red finely chopped
  • 3 medium Courgette half peeled and sliced or zucchini
  • ½ tsp Garlic pressed 1 clove
  • 1 Tbsp Margarine for cooking or oil fo
  • 2 cups Pasta fusilli uncooked adjust to your need
  • cup Green sliced olives
  • 1 Tbsp Parsley finely chopped

To garnish with:

  • Fresh sliced cherry tomatoes


  • Bring a pot filled with water to a boil. Add your pasta to cook as usual or as instructed in the packaging. Remember to salt the water before adding the pasta.
  • In a non stick preheated pan, sauté the sliced courgettes, onion and pressed garlic in margarin over medium heat. Season with salt and white pepper. We want the courgette to get a nice cooler, for about 15 min. Let's make the pesto while the courgettes are cooking.
  • In your food processor, add the basil, peas, garlic, olive oil, salt and white pepper.
  • Blend to a smooth creamy consistency.
  • When the courgettes are tender and golden, turn the heat off. Add to the courgettes, the drained pasta (about 2 cups) , the pesto sauce, the sliced olives, parsley and a squeeze of lemon juice. Taste to adjust the seasoning and garnish with sliced cherry tomatoes. Bon appétit !
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