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    Spinach Pesto Pasta with Peas

    👧🏽
    ​

    8 servings

    servings

    15 minutes

    active time

    25 minutes

    total time
    Start Cooking

    Ingredients

    1 pound pasta

    4 cups lightly packed baby spinach

    1/3 cup olive oil

    1/4 cup fresh lemon juice (from about 1 whole lemon)

    1/2 cup grated Parmesan

    1/2 cup roasted sunflower seeds

    2 cups frozen peas

    Directions

    To make the pasta:

    Bring a large pot of water to a boil and cook pasta according to package directions.

    Place the peas into the colander (still frozen) and drain the pasta over the peas. The peas will thaw almost instantly. Return to the pot.

    To make the pesto:

    Meanwhile, add the spinach, olive oil, lemon juice, Parmesan, and seeds to a blender. Blend very well until very smooth, stopping to scrape down the sides of the bowl as needed. Season to taste with salt if needed.

    Toss with the pasta and serve with additional Parmesan cheese and enjoy warm.

    Nutrition

    Serving Size

    -

    Calories

    401 kcal

    Total Fat

    16 g

    Saturated Fat

    3 g

    Unsaturated Fat

    12 g

    Trans Fat

    1 g

    Cholesterol

    6 mg

    Sodium

    175 mg

    Total Carbohydrate

    51 g

    Dietary Fiber

    5 g

    Total Sugars

    4 g

    Protein

    14 g

    RatingAverage: 4.0

    8 servings

    servings

    15 minutes

    active time

    25 minutes

    total time
    Start Cooking

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    Ratings

    Jackie

    Jackie

    4.0

    Lauren Lindsey

    Lauren Lindsey

    -

    Average

    4.0