Creamy Green Pea Pesto Pasta

• portions: 3 servings
• temps total: 20 minutes

Ingrédients

6 ounces whole-wheat fusilli

3/4 cups finely grated Parmesan cheese, divided

1 1/2 teaspoons grated lemon zest, divided

1 cups frozen peas, thawed

3/4 cups loosely packed fresh mint leaves

3 tablespoons extra-virgin olive oil

1/2 tablespoons lemon juice

1/4 teaspoon salt

Instructions

Bring a large pot of water to a boil over high heat. Add pasta; cook according to package directions, until al dente. Reserve 3/8 (less if adjusted) cup cooking water. Drain the pasta; rinse under cold water. Transfer to a large bowl.

Add 1/2 cup Parmesan and 1 teaspoon lemon zest to a small bowl. With clean hands, rub the Parmesan and zest together until fragrant, about 30 seconds.

Place peas, mint, oil, lemon juice, salt and the remaining 1 cup Parmesan and 2 teaspoons lemon zest in a food processor. Process until mostly smooth, 20 to 30 seconds.

Add the pesto and the reserved 3/8 (or less) cup cooking water to the pasta; toss until coated and creamy. Divide among 6 bowls; top with the lemon-Parmesan mixture.

Nutrition

• Taille de Portion: 1.25 cups
• Calories: 461 kcal
• Lipides Totaux: 21 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 14 g
• Cholestérol: 17 mg
• Sodium: 615 mg
• Glucides Totaux: 53 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 5 g
• Protéines: 15 g