Directions:
- Bring a large pot of water to boil, salt it and add the pasta. Cook until al dente. Drain, reserving a couple of ladlefuls of the pasta cooking water.
- In a food processor, puree half the peas with the basil, cheese, olive oil, pine nuts, tarragon and lemon peel until coarsely chopped. Season with salt and pepper.
- In a large serving dish, pour 2/3 cup reserved cooking water over the remaining peas, then stir in the pea pesto. Add the pasta and toss to combine. Serve in bowls and pass extra cheese and pepper mill around the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 530.01 Kcal (2219 kJ) | ||
| Calories from fat | 337.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.51g | 58% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 0% | |
| Sodium | 23.63mg | 1% | |
| Potassium | 134.33mg | 3% | |
| Total Carbs | 42.23g | 14% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 9.82g | 20% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2.8mg | 16% | |
| Calcium | 66.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 344.5 Kcal (1442 kJ) | ||
| Calories from fat | 219.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.38g | 58% | |
|---|---|---|---|
| Cholesterol | 0.77mg | 0% | |
| Sodium | 15.36mg | 1% | |
| Potassium | 87.31mg | 3% | |
| Total Carbs | 27.45g | 14% | |
| Sugars | 1.38g | 9% | |
| Dietary Fiber | 3.87g | 24% | |
| Protein | 6.38g | 20% | |
| Vitamin C | 2.6mg | 7% | |
| Iron | 1.8mg | 16% | |
| Calcium | 43.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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