Pesto Pea Lentil Pasta
My garden has been challenging this year all due to a groundhog that has decided to eat all my veggies. One thing he did not eat was the basil. Therefore, I made this nutritious and flavorful dish that combines the earthy taste of lentil pasta with the freshness of peas and the aromatic richness of basil pesto. The lentil pasta provides a protein-packed, gluten-free alternative to traditional wheat pasta, while maintaining a satisfying texture.
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Equipment
- 1 large pot
- 1 knife
- 1 bowl
- 1 blender or food processor
Ingredients
Pasta
- 1/2 lb pasta rigatoni or fusilli (I used GF Lentil Pasta)
- 1 cups sugar snap peas cut into thirds
- 1 cup green peas frozen
- 1 tsp salt
Pesto
- 1 clove garlic
- 1 cups basil
- 1/4 cup olive oil
- 1 cups greens I used kale
- 1 tbsp miso
- 1 lemon juiced
- 1/4 cup nutritional yeast or use Parmesan cheese
Instructions
Pasta
- Bring a large pot of water to boil and add the salt.
- Add the pasta and cook until al dente.
- Before draining the pasta, add the snap peas and the green peas and leave in for 20-30 seconds. Drain the pasta and lightly rinse with cold water.
Pesto
- Place the greens, basil, olive oil, miso, garlic, lemon juice into the blender.
- Blend to a bright green puree. Taste and adjust seasoning with salt and some ground black pepper.
- Toss the pasta and peas with 1/2 the pesto (or more) until coated. Save the rest of the pesto to use on fish or chicken or tofu.
Notes
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Nutrition
Calories: 584kcalCarbohydrates: 36gProtein: 8gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 500mgPotassium: 257mgFiber: 4gSugar: 4gVitamin A: 445IUVitamin C: 31mgVitamin E: 7mgVitamin K: 38µgCalcium: 30mgIron: 2mgMagnesium: 36mgPhosphorus: 117mgSelenium: 25µgZinc: 1mg
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