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+ servings

Green Pea Pesto and Mini Shells

Course Main Course
Cuisine American
Keyword pasta, peas, pesto, vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 310kcal


  • 8 ounce whole wheat pasta shells
  • 1/2 cup green peas, frozen
  • 1/4 cup Parmesan cheese, grated
  • 1 clove garlic
  • 1 medium lemon
  • 1/8 cup basil, fresh
  • 1/8 teaspoon black pepper, ground
  • 1 tablespoon olive oil

Serve With

  • 2 cup strawberries


  • Cook pasta according to the package instructions; drain and set aside.
  • Bring a small saucepan of water to a boil; add the peas and cook until softened, then drain.
  • Grate Parmesan (if needed), slice garlic, juice lemon, and chop basil.
  • Add the peas, Parmesan, garlic, 2 tablespoons lemon juice, basil, and pepper in a blender or food processor; mix until smooth, slowly adding the olive oil as it blends.
  • Serve pesto over cooked pasta with strawberries on the side.


Calories: 310kcal | Carbohydrates: 53g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 132mg | Fiber: 5g | Sugar: 7g