Gemelli with Mint-Pea Pesto
- 1 of 3 Bring a large pot of lightly salted water to a boil. Add peas; blanch 30 seconds. Remove from pot with a slotted spoon and run under cold water until cool; set aside. Reserve water (cover with a lid to keep hot).
- 2 of 3 In a food processor or blender, combine 11/2 cups of the peas, the mint, oil, 1/4 cup of the almonds, the lemon juice and lemon zest. Process until well combined. Transfer to a bowl and stir in cheese, salt and pepper.
- 3 of 3 Bring reserved pot of water to a boil; add gemelli. Cook 12 minutes or according to package directions. Meanwhile, add pesto to a large saute pan over medium-low heat. Drain pasta, reserving 1 cup of the water; transfer pasta immediately to pan. Stir in reserved water and the remaining peas and 1/4 cup almonds. Serve immediately.
Servings Per Recipe: 6
Per Serving: 533 kcal cal., 20 g Fat, total, 5 mg chol., 4 g sat. fat, 19 g pro., 287 mg sodium, 70 g carb., 9 g fiber