| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 487 | 26g | 6g | 52g |
| sugars | fibre | protein | salt |
| 5g | 8g | 16g | 0.5g |
I’ve always been a fan of exploring different flavors and enhancing dishes with local ingredients. Imagine being able to experience a journey of taste emanating right from the inclining slopes of Montana’s vast landscapes to your dinner plate. This is the allure contained in my Pea Sprouts Pesto Pasta dish – a favorite that has a permanent slot in my cookbook.
Infusion of Local Flavors
Just as I flaunt the flavors of bison burgers, venison steaks, and huckleberry pies, this pesto pasta recipe holds a soft spot in the palate of those who taste it. The use of fresh pea sprouts and cherry tomatoes not only brings in an intense flavor but also leaves a trace of Montana’s bountiful countryside in every bite. Both ingredients are easily available in local Montana markets, making this dish a true native experience.
A Heart-Healthy Choice
Pea sprouts are not just for show. They might be tiny, but they pack a punch, nutritionally speaking. They’re an excellent source of Vitamin C, fiber, and folic acid. This combination can contribute to heart health and help fight chronic diseases. Coupled with flavorful pine nuts, a known source of healthy fats and vitamin E, Pea Sprouts Pesto Pasta offers a balanced meal that tastes great [source].
Enhancing your Culinary Repertoire
Delicious meals aren’t just about sticking to what you know, but exploring the endless possibilities of the culinary spectrum. This dish borrows inspiration from the traditional Italian basil pesto sauce and reinvents it into a unique pasta dish. If you’re a fan of the Italian cuisine, you’ll find that this recipe is a flavorful twist on traditional spaghetti alla Genovese
.
Moreover, this pasta integrates seamlessly with other dishes. Pair it with a glass of crisp Chardonnay or a simple green salad for a wholesome meal. Making this pasta doesn’t just mean preparing a meal – it’s about embracing a flavor adventure that’s akin to the treasure trove of experiences I’ve enjoyed in my kitchen adventures.
I hope you enjoy making and tasting this Pea Sprouts Pesto Pasta as much as I do. It’s not just about the ingredients; it’s about the experience, the flavor journey, and the heartfelt devotion to creating something truly delicious. And remember, there’s always room to experiment with the recipe to match your personal taste. The kitchen is, after all, your playground.
What You’ll Need
- 12 oz fusilli pasta
- 2 cups fresh pea sprouts
- 1 cup fresh basil leaves
- 1/2 cup Parmesan cheese, grated
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 2 cloves garlic, minced
- Zest and Juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup fresh cherry tomatoes, halved
Method
Step One
Begin by cooking the fusilli pasta. Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the packet until al dente. Once cooked, reserve 1 cup of pasta water, then drain the pasta and set aside.
Step Two
While the pasta is cooking, prepare the pesto. Combine the fresh pea sprouts, basil leaves, Parmesan cheese, olive oil, pine nuts, minced garlic, lemon zest and juice, salt, and black pepper in a food processor. Process them until they form a smooth paste. If the pesto seems too thick, add a little of the reserved pasta water to thin it.
Step Three
Next, heat a large sauté pan over medium heat. Add the pesto to the pan and cook it for a few minutes until it becomes fragrant.
Step Four
Add the cooked pasta to the pan with the pesto. Toss everything together until the pasta is well coated in the pesto. If necessary, add more of the reserved pasta water to help coat the pasta in the pesto.
Step Five
Finally, stir in the halved cherry tomatoes. Remove the pan from the heat and serve the pasta immediately, garnishing with extra Parmesan cheese if desired. Enjoy your delicious Pea Sprouts Pesto Pasta!
