Green Pea Pesto Pasta | Student Dinner Series

This green pea pesto packs a lot more nutrients and just as much flavor as regular pesto, plus it's way cheaper because we're not using pine nuts or parmesan cheese.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place your peas out to thaw while you boil water for the pasta. Mince the garlic as you wait.

Step 2

Once the water is boiling, salt liberally and add the dry pasta. Cook until done, about 8 minutes.

Step 3

Retrieve the pasta and leave the water in the pot. Set the pasta to the side and bring the water back up to a boil.

Step 4

Add your spinach to the water and blanch for 30-45 seconds before removing and submerging in ice water to stop the cooking. Once the spinach has cooled, drain off the water and pick out any ice cubes. Place the spinach in the food processor with the peas, some reserved pasta water, and the chopped garlic.

Step 5

Add the basil, the walnuts, the olive oil, the lemon juice, and the goat cheese to the food processor. Blend until smooth.

Step 6

Mix the pasta with the resulting pesto, salt and pepper liberally, and enjoy!