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Whole Wheat Linguine with Green Pea Pesto
Serves 6
Time 30 min
In this dish, a vibrantly colored pesto made from peas and fresh herbs dresses up whole wheat pasta. Try the pesto as a spread on sandwiches and crostini, too.
Special Diets:
Ingredients
- 1 pound whole wheat linguine
- 1 cup fresh or frozen and thawed green peas
- 1 cup packed flat-leaf parsley leaves (from 1 bunch parsley)
- 1/2 cup packed basil leaves, or a combination of basil and mint
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped walnut pieces, toasted
- 1/4 teaspoon ground black pepper
Method
Bring a large pot of salted water to a boil.
Add linguine and cook until al dente, 8 to 10 minutes.
Reserve 1/2 cup of the cooking water, then drain linguine and transfer to a large bowl.
Meanwhile, put peas, parsley, basil, lemon juice and capers into a food processor and pulse to make a coarse paste. With the motor running, add oil in a steady stream.
Season with salt and pepper.
Toss hot linguine with reserved 1/2 cup cooking water and pesto. Top with walnuts.
Nutritional Info:
Per serving: 280 calories (160 from fat), 18g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 26g carbohydrates (6g dietary fiber, 2g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound whole wheat linguine
- 1 cup fresh or frozen and thawed green peas
- 1 cup packed flat-leaf parsley leaves (from 1 bunch parsley)
- 1/2 cup packed basil leaves, or a combination of basil and mint
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped walnut pieces, toasted
- 1/4 teaspoon ground black pepper