Sweet Pea Pesto Recipe With Vegetables: A Fresh & Flavorful Meatless Monday Meal by Melissa Vickers
The idea for this vegetarian recipe started with a dinner from Sunbasket, the meal kit delivery company. We’ve been Sunbasket customers for nearly two years, and have learned about food possibilities we might not have other thought of or considered.
After a sweet pea pistou meal the other night, I Googled “pistou” and found a variation that sounded close enough. I had a collection of fresh vegetables in search of a good meal, and hence tonight’s experiment. This sweet pea pesto and vegetables recipe was a success. Serve over rice or pasta.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 12 ounces frozen sweet peas, cooked according to package directions
- 1 tablespoon minced garlic
- 1/2 cup toasted pine nuts (cooked in a dry skillet over medium high heat until lightly toasted)
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/2 - 1 cup each of whatever vegetables you have on hand (I used chopped zucchini, yellow squash, mushrooms, red onion and sweet peppers)
- 1 - 2 tablespoons olive oil
- 1/2 cup pesto sauce (from ingredients above)
- 1/2 cup Italian dressing
Here’s how to make it:
- In a food processor or blender, combine cooked peas, garlic, toasted pine nuts and Parmesan. Begin blending, and while the motor is running, slowly add olive oil until fully incorporated. Set aside.
- In a large skillet, place a single layer of vegetables and cook until softened. Remove to a bowl, and continue to cook the remaining vegetables in the same way.
- Once all vegetables are cooked, add all back to the pan. Add 1/2 cup of pesto sauce and the Italian dressing. Cook until warmed through.
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Food Processors $30 & Up
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Italian Dressing $2 & Up
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