| Prep: 15 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 32g | 6g | 35g |
| sugars | fibre | protein | salt |
| 4g | 5g | 15g | 0.45g |
There’s something quite beautiful about a fantastic dish that is both simple and nutritious – a real embodiment of my kitchen philosophy. One such favorite of mine is the Pea and Pesto Pasta, a vegetable-packed dish that defies the norms of a typical plate of pasta.
A Tribute to Simplicity
At first glance, my love for this particular Pea and Pesto Pasta might seem somewhat out of character, given that my signature dishes tend to reflect my Montana roots with bison burgers and huckleberry pies regularly taking center stage. Yet, this dish indeed holds its place in my repertory due to its simple nature and undeniable charm. The vibrant green of the peas and pesto, combined with the comforting familiarity of perfectly cooked spaghetti, bring together an earthy dish that is wholesome and hearty.
The Nutritional Side
Not just a feast for the eyes, this dish offers a host of nutritional benefits. The green peas, for instance, are high in fiber and protein, helping you feel satiated and aiding in digestion. They also contain various vitamins and minerals, notably vitamin K, which supports bone health. In addition, basil pesto is more than just a flavorful addition; it includes healthy monounsaturated fats from olive oil, which have been linked to lower levels of heart disease.
I’ve found that pairing this dish with a glass of crisp white wine tends to balance out the creamy pesto beautifully, making for a meal that is at once light yet fulfilling – a balance I am continually striving to strike in my kitchens.
You might find this dish reminiscent of Mediterranean cuisine, where pesto, hearty vegetables, and olive oil are common ingredients. In fact, this Pea and Pesto Pasta can often remind me of a simplified Pesto Pasta with Green Beans I once had on a trip to Italy. I’ve also found the dish complements a Baked Lemon Butter Salmon beautifully, with the sharp citrus notes of the salmon complementing the buttery pesto remarkably well.
Creating evolving, flavorful, and health-conscious recipes is what drives my culinary explorations, and the Pea and Pesto Pasta is a true testament to that end. It’s about appreciating the simplicity of ingredients, using them to their fullest potential, and finding a deep sense of satisfaction in the wholesomeness of what we choose to fuel our bodies with.
What You’ll Need
- 12 ounces spaghetti
- 1 cup green peas, fresh or frozen
- 1/4 cup extra virgin olive oil
- 1 cup basil pesto
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1/2 cup sliced cherry tomatoes
- 1/4 cup toasted pine nuts
Method
Step One
Start by cooking the spaghetti according to the instructions on the package.
Step Two
While the spaghetti is cooking, heat the olive oil in a large pan over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Step Three
Add the peas to the pan. If you’re using frozen peas, cover the pan and cook until they’re heated through, about 5 minutes. If you’re using fresh peas, they may take slightly longer to cook. Season with salt and black pepper to taste.
Step Four
After the spaghetti is cooked, drain it, but reserve a cup of the pasta cooking water.
Step Five
Add the cooked spaghetti and the pesto to the pan with the peas. Toss everything together, adding the pasta water a little at a time to create a smooth sauce that coats the pasta.
Step Six
Once the pasta is coated in the sauce, turn off the heat and stir in the grated Parmesan cheese.
Step Seven
Before serving, garnish the pasta with the sliced cherry tomatoes and toasted pine nuts.
Step Eight
Enjoy your delicious pea and pesto pasta!
