Packed with plant-powered ingredients, this sourdough pasta with pea pesto is a feel-good dish that doesn’t skimp on flavor. The tang of fermented pasta meets a silky green pesto full of fiber, protein and fresh herbs for a meal that fuels both body and soul.
Sourdough Pasta With Pea Pesto
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Ingredients
- 1 tsp. kosher salt plus more for the pasta water
- 1 12 oz. box sourdough fusili
- 1 lb. green beans trimmed and cut into 2-inch pieces
- 1 12 oz. bag frozen peas, thawed and drained
- 1 cup basil leaves plus more for garnish
- 1/2 cup finely grated parmesan cheese plus more for serving
- 1 garlic clove
- 1 lemon juiced
- 1/2 tsp. lemon zest
- 1/3 cup olive oil
Instructions
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Bring large pot of salted water to boil. Cook pasta according to package instructions. During last 2 minutes of cooking time, add green beans to pot and cook until bright green and crisp-tender. Drain and rinse with cold water. Leave pasta and green beans in colander.
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In food processor, combine peas, basil, parmesan, garlic, lemon juice, zest and salt. Pulse, scraping down sides of bowl until combined. With motor running, add in olive oil until sauce is smooth and emulsified. Taste and adjust the seasoning with salt, more cheese and more oil.
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In serving bowl, toss pasta with pesto and serve with parmesan and additional basil leaves for garnish.
Notes
Nutrition
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