Green Peas & Pea Shoots Pesto Recipe With Pasta & Sundried Tomatoes Is Spring on a Plate Pasta Dinner Vegetables Vegetarian
Pea shoots are the leaves on the pea plant, and can be harvested a lot sooner than summer peas. Fresh and crisp, they make a wonderful addition to pesto. This easy pea and pea shoots pesto recipe can be used like regular pesto, or mixed with cooked pasta, sundried tomatoes and Parmesan for a quick and tasty meal.
Serve the pesto immediately or store it in an airtight container in the fridge for up to a week. This pea pesto recipe also freezes beautifully.
Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 6 to 12 minutes, depending on pasta used
Total Time: 16 to 22 minutes
Servings: 4
Ingredients
Pesto
- 3 cups green peas
- 2 - 4 cloves garlic, peeled
- 3 cups pea shoots (or your favorite greens)
- 1 - 2 teaspoons lemon juice
- 3/4 cup extra virgin olive oil
- 1/2 - 3/4 cups Parmesan cheese, finely grated
Pasta
- 1 pound (16 ounces) pasta, cooked to manufacture directions or spiraled zucchini
- chopped sundried tomatoes, drained if packed in oil
- freshly grated Parmesan cheese
Here's how to make it:
- In a blender or food processor, add the peas, garlic, pea shoots and lemon juice. Season with salt and pepper. Pulse a few times until everything is coarsely chopped. With the motor running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto. Scrape down the sides with a spatula and pulse once more to incorporate.
- Toss the pesto with hot cooked noodles or zoodles, grated Parmesan cheese and sundried tomatoes. Season with salt and pepper, if desired.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
Take 30 seconds and join the 30Seconds community and follow us on Facebook to get recipes in your newsfeed daily. Inspire and be inspired.