Nutrition balance score
Great
Glycemic Index
44
Low
Glycemic Load
38
High
Nutrition per serving
Calories996.9 kcal (50%)
Total Fat62.3 g (89%)
Carbs88 g (34%)
Sugars8.1 g (9%)
Protein27.4 g (55%)
Sodium1110.4 mg (56%)
Fiber11.1 g (40%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
For The Pesto
1 cuppeas
cooked
1 cupbasil
¼ cupextra virgin olive oil
100 gramsspinach
½ cupwalnuts
½ cuppasta water
reserved
2 clovesgarlic
50 gramsfeta cheese
salt
to taste
0.5lemon juiced
For The Pasta
Instructions
To Make The Pesto
Step 1
In case you have frozen peas, make sure to thaw them before use.
Step 2
Blanch spinach leaves in boiling water for 45 seconds, then place them in ice water to stop the cooking process. Reserve until use.
Step 3
In a food processor combine the peas, the spinach, the garlic, the feta cheese, the walnuts, the basil, the olive oil, the pasta water, and the lemon juice. Process until smooth and saucy. Add more pasta water if necessary.
For The Final Dish
Step 4
In a pan, add your pesto, followed by some pasta water, depending on how thick you want your sauce to be. Add your cooked pasta and toss until well coated.
Step 5
Serve with feta cheese and basil leaves. Enjoy!
Notes
80 liked
4 disliked
Delicious
Go-to
Easy
Under 30 minutes
Fresh
