Zesty Green Pea and Jalapeño Pesto Pasta

Name: Zesty Green Pea and Jalapeño Pesto Pasta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 cup Basil (1 cup fresh basil leaves); ¾ cup Mint (3/4 cup fresh mint leaves); 2 cloves Garlic (2 cloves garlic, chopped); 1 piece Jalapeño (1 jalapeño, seeded and chopped); 1 piece Lemon (juice and zest from 1 lemon); 3 tbsp Olive Oil (3 tablespoons olive oil); 1 ¼ cup Green Peas (1 1/4 cups fresh garden peas or defrosted frozen green peas); 3 cup Dried Pasta (3 cups dried fusilli or rotini pasta); 1 pinch Fine Sea Salt (pinch of sea salt); 1 piece Red Onion (1 shallot or small red onion, chopped); 4 pieces Sun-dried Tomatoes (4 sun-dried tomatoes); ¼ tsp Fish Sauce (1/4 teaspoon fresh ground black, green or white pepper)

30 minItalian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1Soak the sun-dried tomatoes in hot water for 20 to 30 minutes.
2Drain and chop.Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas.In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeo, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth.
3Add another tablespoon of olive oil if the pesto is too thick to process.
4Drain the pasta and peas and toss with the pesto.
5Serve hot or warm, or cold as a salad.