Spring Pea Pesto

Whenever there is a Holiday weekend in this family, there is a whole lot of indulging. I always try to make up for it by eating sensibly and working out a little more during the week leading up to it. So with Easter coming on Sunday, I decided to make this light and healthy spring pea pesto this week. It was so simple and on the table in 30 minutes!

The sauce for the spring pea pesto came together in minutes in my beloved food processor. I used a big bag of thawed frozen peas as the base. Crunchy almonds, cheese and lemon zest helped cut through the sweetness of the peas. The flavors all complimented each other perfectly!
I wanted there to be a meaty element to the spring pea pesto without the meat. Cremini mushrooms were the perfect solution! I cooked them with some seasoning before I poured the pesto sauce in. That way all of the flavors could meld gorgeously.
While that all happened, I also boiled a pound of my favorite gluten free quinoa fusilli. I’m so in love with this stuff! It makes me feel a little less guilty about my pasta addiction. Once it cooked I just tossed it with the sauce and mushrooms. That was all there was to making the spring pea pesto!

I scooped it right into pretty bowls and served it immediately. There was so much flavor and texture! The creamy sauce, meaty mushrooms and tender pasta all worked so well together. Best of all, I was able to get it on the table so quickly and easily. Hope you all enjoy this wonderful, light spring dinner! xoxo

Spring Pea Pesto
Spring Pea Pesto
Spring Pea Pesto
Spring Pea Pesto

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5 from 1 vote
Spring Pea Pesto
Spring Pea Pesto
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This spring pea pesto is so easy, light and flavorful! Best of all, it is on the table in 30 minutes for a quick, delicious pasta dinner.

Course: Main Course
Keyword: Pesto, Spring Pea Pesto
Servings: 6
Calories: 563 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 pound fusilli pasta
  • salt as needed
  • 1 bag frozen peas 13 ounce size, thawed
  • 1/2 cup almonds
  • 1/2 cup freshly grated pecorino romano cheese
  • 1 tablespoon fresh dill
  • 1/2 a lemon zested
  • 1/2 cup olive oil plus additional for the skillet
  • 3 tablespoons milk
  • 8 ounces cremini mushrooms thinly sliced
  • 1 pinch dried onion
  • 1 pinch crushed red pepper
Instructions
  1. First, get a large pot of water on the stove and bring it to a boil. When it is boiling, salt it generously. Cook the fusilli until it is tender for about 8 minutes. Meanwhile, as the water comes to a boil and the pasta cooks, make the sauce. Set up a food processor and combine the peas, almonds, cheese, dill and lemon zest in its bowl. Pulse it until it becomes a thick puree. Then run the processor while you slowly pour in the oil and milk until it becomes a gorgeous, thick pesto sauce. Set it aside.
  2. Get a skillet on to the stove and heat a dash of olive oil in it over medium high heat. Cook the mushrooms in it for a few minutes to let them soften and develop color. While they cook season them with a pinch of salt, the dried onion and the crushed red pepper. Pour the pesto sauce into the pan and stir it with the mushrooms. Let it simmer together for a minute, then scoop a 1/4 cup of the pasta cooking water into the pan as well to loosen everything and give more starchy, salty flavor. The pasta should be done at this point. Drain it and toss it in the skillet with the sauce and mushrooms. Take the pan off of the heat and serve immediately!
Nutrition Facts
Spring Pea Pesto
Amount Per Serving (1 serving)
Calories 563 Calories from Fat 227
% Daily Value*
Fat 25.2g39%
Saturated Fat 4.4g28%
Cholesterol 7mg2%
Sodium 216mg9%
Potassium 591mg17%
Carbohydrates 73.6g25%
Fiber 13.7g57%
Sugar 4.1g5%
Protein 14.6g29%
Calcium 140mg14%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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6 thoughts on “Spring Pea Pesto”

  1. I wouldn’t have thought of using peas in pesto; what an interesting combination! I wonder if my kids would eat it if they didn’t know they were peas. 😉

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