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Ingredients
Directions Cook pasta al dente according to package instructions. Save 2 cups of pasta water; some of this will be added back into the dish later. Strain and set pasta aside. Prepare an ice bath by filling a medium bowl halfway with water and ice cubes. Set aside. Heat a medium pot halfway filled with water until water boils. Blanch the peas for 2-3 minutes. Strain and immediately pour the peas into the ice bath (this prevents peas from overcooking and turning a yucky yellow-green). Add 2 1/2 cups peas (reserving 1/2 cup), basil leaves, garlic, walnuts, cheese and salt into food processor. Process for 2-3 minutes, drizzling in olive oil near the end. If needed, process for an additional minute until pesto reaches a smooth consistency. Add pasta and pesto back into pasta pot, and turn the heat to medium-high. Add the remaining 1/2 cup peas and pour 1/2 cup of pasta water (that you saved). Stir until pasta is well-coated with pesto. If the pesto is too thick for you taste continue to add more of the pasta water 1/2 cup at a time until it reaches the desired consistency. Garnish with fresh basil and grated parmesan to serve. NOTE: You can refrigerate leftover pasta water to revive leftover pesto pasta. Regular tap water will also work in a pinch! Source: Pea Pesto Pasta – MyFitnessPal Image Credit: Pea Pesto Pasta The post Pea Pesto Pasta appeared first on NUTRITIONCLUB. via NUTRITIONCLUB http://nutritionclub.ca/pea-pesto-pasta/
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AuthorNutrition Club is a Canadian owned and operated distributor of quality Sports Nutrition Products. Nutrition Club Canada was founded in the fall of 1994. Our initial goals were to find only unique and innovative brands to import into Canada. Even to this day Nutrition Club is committed to bringing consumers only high quality brands, at an affordable price. Archives
July 2018
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