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Peas with Pesto

Healthycooking's picture
  Frozen petite peas 20 Ounce (2 Packages, 10 Ounce Each)
For the pesto
  Loosely packed fresh basil 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm), peeled
  Toasted pine nuts 1⁄2 Cup (8 tbs), toasted lightly
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)

To make the pesto: Rinse and thoroughly dry the basil leaves.
In a food processor fitted with the steel blade, with the motor running, put the garlic down the feed tube to mince it.
Stop the motor.
Add the basil, pine nuts, salt, and pepper to the work bowl.
Process until very finely chopped.
With the motor running, slowly pour the olive oil down the feed tube in a thin stream until the mixture reaches a pastelike consistency, neither too thick to drop off a spoon nor runny.
You'll have to stop the motor, stir, and check a few times.
Transfer the pesto to a bowl.
Stir in the cheese.
Cook the peas according to the package directions.
Stir in 1/4 cup, or more, pesto, to your taste.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 342 Calories from Fat 247

% Daily Value*

Total Fat 28 g42.3%

Saturated Fat 2.8 g14%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 343.9 mg14.3%

Total Carbohydrates 16 g5.2%

Dietary Fiber 4.9 g19.5%

Sugars 5.2 g

Protein 9 g17.7%

Vitamin A 47.9% Vitamin C 31.8%

Calcium 9.8% Iron 13.7%

*Based on a 2000 Calorie diet

Peas With Pesto Recipe