How to Make Pasta With Fresh Peas And Pancetta

Sweet Pea Pesto Pasta

6 fresh mint leaves (optional).

Recipe Summary Sweet Pea Pesto Pasta

Peas, spinach and basil blend into a no-cook creamy pesto pasta sauce. Add shrimp or chicken to make a main dish.

Ingredients | Pasta With Fresh Peas And Pancetta

1 pound uncooked pasta

1 (15 ounce) can Del Monte® Sweet Peas, drained

1 cup packed fresh spinach leaves

1 cup packed fresh basil leaves

⅓ cup grated Parmesan cheese, plus more for optional topping

¼ cup olive oil

¼ cup chopped walnuts

2 cloves garlic, peeled

¼ teaspoon salt

¼ teaspoon ground black pepper

1 Chopped fresh tomatoes

Directions

Cook pasta according to package directions.

Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.

Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.

When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.

VARIATIONS: To make a main dish, prepare recipe as directed, except:

Shrimp – Add fresh or frozen peeled shrimp, thawed to boiling pasta water 3 minutes before pasta is done. When pink, drain and toss with sauce.

Chicken – Top prepared Sweet Pea Pesto Pasta with chopped cooked chicken before serving.

Info | Pasta With Fresh Peas And Pancetta

prep: 5 mins cook: 20 mins total: 25 mins Servings: 6 Yield: 6 servings

TAG : Sweet Pea Pesto Pasta

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