A vibrantly colored sauce composed of green peas and fresh herbs dresses up whole wheat pasta. Try the pesto as a spread on sandwiches and crostini.
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- Serves 6
- 1 pound whole wheat linguine
- 1 cup frozen green peas, thawed
- 1 cup packed flat-leaf parsley leaves (from 1 bunch parsley)
- ½ cup packed mint or basil leaves (from ½ bunch mint or basil)
- 1 tablespoon capers
- 2 tablespoons lemon juice
- ⅓ cup extra virgin olive oil
- sea salt, to taste
- freshly ground pepper, to taste
- ½ cup toasted walnut pieces
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until it is al dente.
- Reserve ½ cup of the pasta-cooking water.
- Drain the pasta, then transfer it to a large bowl.
- Meanwhile, combine the peas, parsley, mint, capers and lemon juice in a food processor.
- Pulse to combine.
- Add the oil in a steady stream while pulsing.
- Add salt and pepper, taste and adjust seasoning.
- Toss the hot pasta with the reserved pasta-cooking water and pesto.
- Top with toasted walnuts and serve immediately.
Nutritional information Edit
Per serving (About 5 oz / 139 g-wt.):
- 280 calories (160 from fat) | 18g total fat | 2g saturated fat | 8g protein | 26g total carbohydrate (6g dietary fiber, 2g sugar) | 0mg cholesterol | 200mg sodium
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