This pesto pasta goes above and beyond!
This gorgeous green pasta is brought to you by one daring veggie. And, you probably already have it in your freezer! It calls on a bag of frozen peas, and gives a nod to one of the best pasta pairings: pesto.
Wendy Paul introduced us to sweet pea pesto pasta.
Wendy calls this meal a ‘mom win.’
“Get your veggies, carbs, and protein in one dish!” she said.
Use a kind of noodle that grips on to your sauce. You’ll want to grab a pasta that has spirals or ridges to hug the sauce in.
If you’re looking for a meatless main, just serve the Sweet Pea Pesto with pasta. If you’re wanting to round it out, add some cooked chicken tenders on top.
Top with arugula, burrata, and a little salt and pepper before serving.
Spring Pea Pesto Pasta with Chicken
INGREDIENTS
- 2 cups frozen baby peas or petite peas
- 1 lemon zested and juiced
- 1 tbsp. dried basil
- 1/2 cup fresh basil
- 1 tbsp. dried parsley
- 1 cup raw cashews
- 1/2 cup Napa Valley Olive Oil lemon olive oil
- 1/4 cup (approx.) Napa Valley Olive oil
- 1 tsp. Kosher salt
- Arugula
- Chicken tenders, breaded and cooked
- Burrata (if desired)
- Pasta cooked al dente (spirals are best, or pasta with ridges- to hold this sauce)
METHOD
- Blend together until smooth, 1-3 minutes.
- Cook your pasta. Reserve 1 cup pasta water to thin out your sauce.
- Stir together the pasta, sauce and some pasta water.
- Add the cooked, sliced chicken tenders, a handful of arugula and top with burrata just before serving.
Find more from Wendy on Instagram, @therealwendypaul, or on her website, wendypaulcreations.com.
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