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!
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
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.
- 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
- 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.
- 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!
6 thoughts on “Spring Pea Pesto”
Oh yum, that looks and sounds amazing! I love pesto. Definitely need to give this a try.
Thank you so much!!
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. 😉
Oh thank you!! I hope they do try it out and love it 😉
I love mushrooms and pesto! thanks a ton for this recipe.
You’re so welcome! I hope you love it 🙂
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