Packed with plant-powered ingredients, this sourdough pasta with pea pesto is a feel-good dish that doesn’t skimp on flavor. The tang of fermented pasta meets a silky green pesto full of fiber, protein and fresh herbs for a meal that fuels both body and soul.
Sourdough Pasta With Pea Pesto
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12
Calories 83 kcal
Ingredients
- 1 tsp. kosher salt plus more for the pasta water
- 1 12 oz. box sourdough fusili
- 1 lb. green beans trimmed and cut into 2-inch pieces
- 1 12 oz. bag frozen peas, thawed and drained
- 1 cup basil leaves plus more for garnish
- 1/2 cup finely grated parmesan cheese plus more for serving
- 1 garlic clove
- 1 lemon juiced
- 1/2 tsp. lemon zest
- 1/3 cup olive oil
Instructions
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Bring large pot of salted water to boil. Cook pasta according to package instructions. During last 2 minutes of cooking time, add green beans to pot and cook until bright green and crisp-tender. Drain and rinse with cold water. Leave pasta and green beans in colander.
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In food processor, combine peas, basil, parmesan, garlic, lemon juice, zest and salt. Pulse, scraping down sides of bowl until combined. With motor running, add in olive oil until sauce is smooth and emulsified. Taste and adjust the seasoning with salt, more cheese and more oil.
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In serving bowl, toss pasta with pesto and serve with parmesan and additional basil leaves for garnish.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Sourdough Pasta With Pea Pesto
Amount Per Serving
Calories 83
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 3mg1%
Sodium 229mg10%
Potassium 94mg3%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 400IU8%
Vitamin C 6mg7%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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