Zesty Green Pea and Jalapeño Pesto Pasta
Zesty Green Pean and Jalapeño Pesto Pasta requires approximately 45 minutes from start to finish.
- Servings: 4
- Total cooking time:
Ingredients:
- 1 cup fresh basil leaves
- 3/4 cup fresh mint leaves
- 2 cloves garlic, chopped
- 1 jalapeño, seeded and chopped
- juice and zest from 1 lemon
- 3 tablespoons olive oil
- 1 1/4 cups fresh garden peas or defrosted frozen green peas
- 3 cups dried fusilli or rotini pasta
- pinch of sea salt
- 1 shallot or small red onion, chopped
- 4 sun-dried tomatoes
- 1/4 teaspoon fresh ground black, green or white pepper
Instructions:
- Soak the sun-dried tomatoes in hot water for 20 to 30 minutes.
- Drain and chop.Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas.In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeo, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth.
- Add another tablespoon of olive oil if the pesto is too thick to process.
- Drain the pasta and peas and toss with the pesto.
- Serve hot or warm, or cold as a salad.
