Farfalle With Pea and Feta Pesto

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5.0 (1)

A simplified, deconstructed riff connected pesto -- utilizing peas, mint and scallions alternatively of basil, omitting the olive lipid and leaving the nuts full for texture -- helps bring a vivid sensation of outpouring to the pasta bowl.

The pesto tin beryllium refrigerated for up to 5 days; fto it travel to country somesthesia earlier tossing it with the blistery pasta.

Ingredients

measuring cup

Servings: 4-6

Kosher salt
1 lb freshly shelled English peas (about 3 1/2 cups; whitethorn substitute frozen/defrosted peas)
12 ounces dried farfalle (may substitute fusilli oregon different curly pasta)
2 scallions, trimmed and coarsely chopped
1 clove garlic, coarsely chopped
4 -ounce artifact feta cheese
2 tablespoons packed caller mint leaves, positive a fewer much for garnish
1/4 cupful conifer nuts, toasted (see NOTE)

Nutritional Facts

Per serving (based connected 6)

Calories
360
Fat
9 g
Saturated Fat
3 g
Carbohydrates
54 g
Sodium
220 mg
Cholesterol
15 mg
Protein
15 g
Fiber
6 g
Sugar
7 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Food exertion Joe Yonan, writer of "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, 2013).

Tested by Joe Yonan.

Published June 10, 2014

Updated March 15, 2026