Creamy Green Pea Pesto Pasta

This refreshing pasta dish combines peas, lemon, and fresh herbs into a creamy, vibrant pesto, no heavy sauces needed. Tossed with whole-grain or chickpea pasta and topped with a zesty Parmesan finish, it’s a quick, energizing meal that pairs perfectly with your favorite protein.

6 Servings

Ingredients

• 12 ounces whole-wheat or chickpea fusilli
• 1 ½ cups finely grated Parmesan cheese, divided
• 3 teaspoons grated lemon zest, divided
• 2 cups frozen peas, thawed
• 1 ½ cups loosely packed fresh mint leaves
• 6 tablespoons extra-virgin olive oil
• 3 tablespoons lemon juice
• ½ teaspoon salt

Directions

1. Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions, until al dente. Reserve 3/4 cup cooking water. Drain the pasta and rinse under cold water. Transfer to a large bowl.
2. Add 1/2 cup Parmesan and 1 teaspoon lemon zest to a small bowl. With clean hands, rub the Parmesan and zest together until fragrant, about 30 seconds.
3. Place peas, mint, oil, lemon juice, salt and the remaining 1 cup Parmesan and 2 teaspoons lemon zest in a food processor. Process until mostly smooth, 20 to 30 seconds.
4. Add the pesto and the reserved 3/4 cup cooking water to the pasta; toss until coated and creamy. Divide among bowls; top with the lemon-Parmesan mixture.
5. Serve with protein of your choosing for a complete balanced meal!