Protein Rich Pea Pesto Pasta
Ingredients
8.8 oz (250 g) pasta of coice
1 tsp (5 mL) vegetable oil
4 cloves garlic, minced
2 tsp (10 mL) vegetable oil
2 medium shallots, diced
2 roasted red bell peppers
1 lemon, juiced
1½ cups (218 g) fresh green peas
½ cup (68 g) roasted pine nuts/ or 3-5 roasted cashews
1 cup (24 g) fresh basil
2 Tbsp (30 mL) olive oil
1 pinch salt
1 pinch ground black pepper
Cook the pasta according to package instruction in salted boiling water until al dente.
Add the oil and garlic to a medium pan on high heat. Cook for 2 minutes, then transfer to a small food processor.
To the now-empty pan, add the oil and shallots. Cook until golden, adding the bell peppers at the end just to heat through.
Meanwhile, returning to the food processor, add in the lemon juice, peas, nuts, basil, olive oil, salt, and pepper. Blend until creamy.
When the pasta is al dente, drain, and transfer it back to the empty pot. Add the shallot mixture and pea pesto to the pasta, and toss to combine.
Enjoy!