Pasta, Pesto & Peas
Pasta, pesto and peas is a bright, flavorful and healthy side dish that’s perfect for spring and summer.
Yield: 6 -8 servings
Ingredients
- 12 oz box bow tie pasta
- 2 tablespoons extra virgin olive oil
- ¾ cup prepared pesto
- 1 (8-10 oz) package frozen chopped spinach, thawed and squeezed dry
- ¾ cup plain Greek yogurt (nonfat is fine)
- 1 cup frozen peas, thawed
- ¼ cup grated Parmesan cheese
- ¼ cup pine nuts (or sub walnuts, chopped, or omit)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Cook pasta according to package directions until al dente. Drain and place the pasta in a large bowl. Drizzle with olive oil, toss to mix well and set aside to cool for at least 20 minutes.
- Meanwhile, in a food processor, puree the pesto and spinach until smooth. Add the Greek yogurt and puree again until well incorporated.
- Add the pesto mixture to the cooled pasta in the bowl. Add the Parmesan cheese, pine nuts, salt and black pepper. Mix very well, then taste and adjust seasonings if needed, adding lemon juice if desired.
- Serve at room temperature.
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Notes
Storage: Store leftovers in a covered container in the refrigerator for up to 4-5 days.
Nutrition
Calories: 463kcal | Carbohydrates: 51g | Protein: 15g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 7mg | Sodium: 571mg | Potassium: 267mg | Fiber: 4g | Sugar: 5g | Vitamin A: 869IU | Vitamin C: 11mg | Calcium: 135mg | Iron: 2mg
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