Pesto Penne Pasta and Peas with Fruit
- 8 ounce penne pasta, dry
- 1 cup green peas, frozen
- 4 cup basil, fresh
- 2 clove garlic
- 1/4 cup pine nuts, dried
- 2/3 cup olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1/4 cup Parmesan cheese, grated
- 1 medium tomato, red
Cook pasta according to package directions. Remove pasta through a slotted spoon reserving the cooking water.
Add frozen peas to the hot water to thaw, then remove and add to pasta.
Make pesto by placing basil, garlic, pine nuts, oil, salt, pepper, and Parmesan into a blender or food processor. Blend until smooth. (You may simply substitute with store-bought pesto if desired.)
Add pesto and tomato to pasta mixture and stir to combine.
Serve immediately or refrigerate until chilled if preferred; serve grapes on the side.
Calories: 674kcal | Carbohydrates: 57g | Protein: 14g | Fat: 45g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 227mg | Fiber: 5g | Sugar: 10g