Description
A fresh and vibrant pasta salad featuring a creamy pea pesto sauce.
Ingredients
Scale
- 12 oz (340g) short pasta (like fusilli or penne)
- 2 cups fresh or frozen peas
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 1/2 cup olive oil
- 1/4 cup fresh mint leaves
- Juice of 1 lemon
- Salt and black pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
Instructions
- Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Blanch the peas in boiling water for 2 minutes, then drain and transfer to an ice bath.
- Toast the pine nuts in a dry pan over medium heat until golden, about 3 minutes.
- In a food processor, combine the peas, garlic, Parmesan, toasted pine nuts, mint, and lemon juice. Pulse until roughly chopped.
- With the processor running, slowly add the olive oil until the pesto is smooth. Season with salt and pepper.
- In a large bowl, combine the cooled pasta, pea pesto, cherry tomatoes, and feta cheese. Toss until everything is well coated.
- Serve immediately or chill for up to 2 hours before serving.
Notes
- You can use fresh or frozen peas for the pesto.
- For a creamier pesto, add a tablespoon of Greek yogurt.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook / Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 20mg