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.
Have you ordered my cookbooks yet ?
*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
Yield: 2 cups, Nutritional valu 1 serving: 1 cup: 392 Kcal[proteins: 12 G, 41.3 G, fat: 17.3 G]
Ingredients
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
- ⅓ 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
- ⅓ cup Green sliced olives
- 1 Tbsp Parsley finely chopped
To garnish with:
- Fresh sliced cherry tomatoes
Instructions
- 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 !
How to sprout lentils