To Try

Creamy Green Pea Pesto Pasta

3 servings


20 minutes

total time


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


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.


Serving Size

1.25 cups


461 kcal

Total Fat

21 g

Saturated Fat

5 g

Unsaturated Fat

14 g

Trans Fat



17 mg


615 mg

Total Carbohydrate

53 g

Dietary Fiber

8 g

Total Sugars

5 g


15 g

3 servings


20 minutes

total time
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