Zesty Green Pea and Jalapeño Pesto Pasta

pesto pasta

If you're looking for a simple and tasty way to take advantage of the last offerings of the fresh garden pea harvest, this pasta dish is loaded with flavor from a zesty and lemony pesto made from peas, plenty of fresh herbs, lemon, sun-dried tomatoes and a jalapeño for a nice little added kick. Fresh garden peas are also tossed in with the pasta to present a beautiful and colorful plate with that wonderful burst of sweet green pea goodness popping in your mouth. It's a great way to enjoy the end of the summer, and best of all, it takes little time for preparation and cooking, and is delicious served either hot off the stove or cold as a salad.

green pea pesto pasta

Zesty Green Pea and Jalapeño Pesto PastaZesty Green Pea and Jalapeño Pesto Pasta
Recipe by
Published on September 6, 2014

Pasta and green peas tossed with a simple but delicious lemony green pea, herb, jalapeño and sun-dried tomato pesto — tasty served hot or cold

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Ingredients:
  • 4 sun-dried tomatoes
  • 1 1/4 cups fresh garden peas or defrosted frozen green peas
  • 1 cup fresh basil leaves
  • 3/4 cup fresh mint leaves
  • 1 shallot or small red onion, chopped
  • 2 cloves garlic, chopped
  • 1 jalapeño, seeded and chopped
  • juice and zest from 1 lemon
  • 1/4 teaspoon fresh ground black, green or white pepper
  • pinch of sea salt
  • 3 tablespoons olive oil
  • 3 cups dried fusilli or rotini pasta
Instructions:
  • Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain and chop.

  • Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas.

  • In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeño, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth. Add another tablespoon of olive oil if the pesto is too thick to process.

  • Drain the pasta and peas and toss with the pesto. Serve hot or warm, or cold as a salad.

Makes 4 main or 6 side servings

pesto pasta

This is my contribution to No Croutons Required, a monthly event alternately hosted by Jacqueline of Tinned Tomatoes and myself. I am hosting this month.

More summer pasta recipes you will enjoy:
"End-of-Summer" Pasta Sauce
Linguine with Pea-Basil Pesto and Mushrooms
Jalapeño and Tomato Macaroni & Cheese

On the top of the reading stack: short stories by Dostoevsky

Audio Accompaniment: A drone journey

1 comment:

Joanne said...

This is such a fun new way to eat/make pesto! The hint of spice from the jalapeno sounds great.