Pea and Spinach Pesto Pasta

Name: Pea and Spinach Pesto Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
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

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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

- In a large pot of salted boiling water, cook the pasta al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta and oil lightly.
- Meanwhile, in a large non-stick skillet over medium-high heat, soften the peas and garlic clove in 1 tbsp (15 ml) of the oil for 5 minutes. Season with salt and pepper. Set aside half of the peas in a bowl.
- In a food processor or blender, purée the remaining peas, garlic, the remaining oil (3 tbsp/45 ml), spinach, cheese, lemon zest and juice until smooth. Season with salt and pepper.
- Transfer the pesto to the skillet. Add the pasta and peas and toss to coat. Warm over medium heat and adjust the seasoning, gradually adding cooking water until the sauce is creamy.
- Sprinkle with almonds and Parmesan shavings, if desired.

Pea and Spinach Pesto Pasta

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Ingredients

Preparation

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