Radiatori-Pea Shoot & Pistachio Pesto, Pecorino, Chili Oil
Leave a note
Nutrition balance score
Good
Glycemic Index
49
Low
Glycemic Load
36
High
Nutrition per serving
Calories595.4 kcal (30%)
Total Fat28 g (40%)
Carbs72 g (28%)
Sugars6.9 g (8%)
Protein16.8 g (34%)
Sodium312.7 mg (16%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a food processor, pulse the pea shoots (reserving a few shoots for finishing), pecorino, pistachios, and lemon juice, adding the olive oil slowly until you obtain a creamy con-sistency. Season with salt and pepper to taste. In a medium pan over low heat, warm the pesto.
Step 2
Meanwhile, in a large pot of boiling salted water, cook the radiatori until al dente, drain, and transfer to the pan.
Step 3
Quickly sauté, adding pasta water as necessary to bind the ingredients.
Step 4
Plate in four bowls. Finish with pecorino, the reserved pea shoots, and a nice drizzle of jalapeño chili oil.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
