Pea and Spinach Pesto Pasta

Pea and Spinach Pesto Pasta

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4

Meet your new favourite pesto: green peas, spinach, garlic, lemon and olive oil—fresher than an April morning and creamier than you can imagine. Tossed with your choice of short pasta, warm roasted almonds and fat shavings of Parmigiano-Reggiano, it’s a party on a plate.

Featured in RICARDO Magazine SPRING 2016 (p. 38)
  • Végétarien
  • Sans oeufs
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Ingredients

    • 4 cups (340 g) small pasta shells
    • 2 cups (300 g) frozen peas
    • 1 clove garlic, peeled
    • ¼ cup (60 ml) olive oil
    • 6 cups (150 g) fresh spinach
    • 2 tbsp grated Parmigiano-Reggiano cheese
    • 2 tsp finely grated lemon zest
    • 2 tsp (10 ml) lemon juice
    • ½ cup (85 g) roasted almonds, crushed (optional)
    • Salt and pepper

Preparation

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