| Prep: 20 mins | Cook: 15 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 575 | 33g | 6g | 52g |
| sugars | fibre | protein | salt |
| 7g | 5g | 17g | 0.3g |
I have a special affection towards the vibrant Blue Pea Pesto Pasta. It isn’t just about its sweet, luscious, and fresh flavors, nor is it solely due to its amusingly vibrant colors. This dish takes me back to my childhood, thriving in the rich food culture of Texas where food played a pivotal role in the lively gatherings and delightful reminiscences of my family.
A Tex-Mex Touch to a Classic Italian
Drawing from my love for traditional southern recipes, I enjoy giving well-known dishes a new life by infusing them with modern twists. This Blue Pea Pesto Pasta, for instance, embodies a classic pesto pasta sparkled with a Tex-Mex touch. The sweet blue peas and the spicy black pepper lend a unique balance that dances between sweet and spicy, truly invigorating your taste buds.
Nourishing and Invigorating
This Blue Pea Pesto Pasta isn’t just about good taste though, it’s also packed with goodness for your body. The sweet blue peas are not only an excellent source of protein and fiber, but are also loaded with essential vitamins and antioxidants. Moreover, the use of fresh basil and garlic can help to fight off various diseases, thanks to their anti-inflammatory and antimicrobial properties. The extra virgin olive oil and pine nuts are rich in heart-healthy fats, promoting good cardiovascular health.
Complement this dish with a fresh tomato avocado salad or a bowl of fiery chicken tortilla soup, and you’re in for a hearty, satisfying meal.
Whether you’re looking for a wholesome, nourishing meal that’s also delicious, or yearning for a quirky spin on a traditional pasta dish, this Blue Pea Pesto Pasta recipe is bound to pleasantly surprise you.
What You’ll Need
- 2 cups of fresh sweet blue peas
- 12 ounces of penne pasta
- 1/2 cup of toasted pine nuts
- 2 large cloves of garlic
- 1/2 cup of fresh basil leaves
- 1/4 cup of freshly grated Pecorino Romano cheese
- 1/2 cup of extra virgin olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
- 1 tablespoon of fresh lemon juice
- 1/2 cup of diced cherry tomatoes for garnish
Method
Step One
Begin by boiling the penne pasta in a large pot of salted water according to package instructions until it is al dente. Once done, drain and set it aside.
Step Two
In the meantime, bring another pot of water to a boil. Add the fresh sweet blue peas and cook for about 2-3 minutes or until they’re tender. Remove from the heat, drain and rinse under cold water for a minute to stop the cooking process.
Step Three
In the bowl of a food processor, combine the toasted pine nuts, garlic cloves, fresh basil leaves, Pecorino Romano cheese, extra virgin olive oil, salt, black pepper, and fresh lemon juice.
Step Four
Next, add the cooked sweet blue peas to the food processor. Process until the mixture is smooth and well combined, scraping down the sides as needed. If the mixture is too thick, add a bit of pasta water to thin it out until it reaches the consistency of a sauce.
Step Five
Time to combine everything. Toss the cooked penne pasta with the sweet blue pea pesto until it is evenly coated. If needed, add more salt and pepper to taste.
Step Six
Finally, top the pasta with the diced cherry tomatoes for garnish right before serving. Serve warm or at room temperature. Enjoy your Blue Pea Pesto Pasta!
