This healthy plant-based recipe is a great way to get fiber and protein into your diet. Plus, it's fast and easy to make!
Did you know that green peas are a member of the legume family? This means that they are high in protein and fiber, making them a healthy addition to your diet. In this recipe, we'll show you how to make pesto pasta using fresh green peas and other healthy ingredients. So why not give it a try? You may be surprised at just how good it is and it takes less than 20 minutes to make! Plus, it's vegan and gluten-free. So dig in and enjoy!
If you are not a big fan of green peas but would love to enjoy the goodness that has to offer, give this one a go! You definitely will not taste them in this pesto at all, husband approves. LOL.
Green Pea Pesto Pasta
Serves 3-4
Prep time: 5 min
Total time: 20 min
Ingredients:
1 tsp olive oil
4-5 garlic cloves minced
3/4 cup water
1 vegetable bouillon cube (crush it with a fork)
1 1/2 cup green peas
4 cups fresh spinach
1 tsp sea salt
1 tsp black pepper
1/2 tsp onion powder
1/2 lemon juiced
1-2 cup fresh basil or 3 medium- large basil leaf stems
1/2 cup walnuts (soaked for 30 min or longer in hot water or overnight) Or if nut free try sunflower seeds
1/4 cup olive oil (this is optional if you want more smooth pesto, I personally like to omit oil)
Pasta
1 package fettuccine pasta or any you like
Direction:
In the large pot, bring water to boil and cook the pasta according to the package instructions.
Heat the pan on medium and add oil, garlic and saute for 1 min.
Add water, bouillon cube and smash it with the fork then mix and bring it to boil. Next add green peas, spinach, salt, onion powder, black pepper and cook for 2 min. Once done turn off the pan and squeeze 1/2 lemon into the pan.
Transfer the veggies, walnuts and fresh basil into a high-speed blender or food processor and blend until smooth or desired texture. If you find it too thick add a little more water. Here you can add olive oil if you wish for a smoother consistency of the pesto or just omit.
Add pesto to a well-drained pasta, mix well and enjoy.
Tips;
You can use sunflower seeds instead of walnuts.
If you don't have a bouillon cube you can use veggie broth instead of 3/4 cup of water.
You can use zucchini, kelp or cucumber noodles instead of pasta if you are avoiding grains.
If you like it more garlicky feel free to add more than 4 garlic cloves.
You can omit the onion powder if you wish.
I did not use the olive oil as there is enough good whole fats from walnuts, which also provides good amounts of Omega 3.
