Pasta with Peas and Pesto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple and vibrant pasta tossed with sweet peas, basil pesto, garlic, and lemon. Fresh, aromatic, and light enough for busy weeknights yet satisfying enough for a full meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cloves garlic, pressed or finely chopped
- ⅓ cup (1 ounce) finely grated Pecorino Romano or Parmesan cheese, plus more for garnish
- ⅓ cup extra-virgin olive oil
- 2 lemons, 1 juiced and 1 thinly sliced into rounds
- ¼ teaspoon red pepper flakes, optional
- Salt and pepper, to taste
- 10 to 16 ounces (2 to 3 cups) frozen peas, completely thawed*
- 16 ounces short-cut pasta**
- ⅓ cup to 1/2 cup pesto, homemade or jarred
- Fresh basil leaves, for garnish
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 450mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 144mg
- Calcium
- 87mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 450MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.