Gemelli with Mint-Pea Pesto
- 1 of 1 Bring a large pot of lightly salted water to a boil. Add 1 bag (14.4 oz) frozen peas and blanch for 30 seconds. Immediately remove peas with a slotted spoon and run under cold water until cool; set aside. Reserve water (cover with a lid to keep hot). In a food processor or blender, combine 1 1/2 cups peas, 2 cups fresh mint, 6 tbsp olive oil, 1/4 cup sliced almonds, 1 tbsp fresh lemon juice and 2 tbsp lemon zest. Process until well combined. Transfer to a bowl and stir in 2 tbsp Pecorino-Romano cheese, 1/2 tsp salt and 1/8 tsp black pepper. Bring reserved pot of water to a boil; add 1 lb gemelli pasta. Cook 12 minutes or according to pkg directions. Meanwhile, add pesto to a large saute pan over medium-low. Drain pasta, reserving 1 cup cooking water; transfer pasta immediately to pan. Stir in cooking water, remaining peas and 1/4 cup more sliced almonds. Serve immediately.
Servings Per Recipe: 6
Per Serving: 70 g carb., 9 g fiber, 20 g Fat, total, 4 g sat. fat, 533 kcal cal., 19 g pro., 287 mg sodium, 6 g sugar