Pesto Pasta With Spinach and Peas – Yummy and healthy farfalle pasta tossed in a green pesto pasta sauce with sautéed shallots, garlic, peas, spinach and a light zesty flavor.
This is a simple pasta dish that takes less than 20 minutes to prepare. If you are in need of a quick dinner recipes for your family or a date night, this is something you can easily whip up.
This pesto pasta recipe requires just a few ingredients;
- Bowtie Pasta (Farfalle) – this recipe works with other kinds of pasta too
- Olive Oil
- Shallots
- Garlic
- Store-Bought Green Pesto
- Frozen Peas
- Baby Spinach
- Lemon Zest & Lemon Juice – for flavor
- Salt & Black Pepper – to season
- Parmesan Cheese – optional garnish
(See recipe card for recipe measurements, list and instructions).
Methods
- Boil water, add salt add pasta. Cook pasta until tender but firm.
- Heat the olive oil in a deep skillet. Add the shallots. Let them fry till they turn light brown/ golden. Add garlic and fry for 30 seconds.
- Add the pesto sauce and mix well to combine. Pour in the peas and mix with sauce. Now add 1 cup of pasta water and stir to combine.
- After the sauce has thickened and reduced, add the lemon zest and lemon juice. Stir to allow them infuse into the sauce for a bit.
- Drain the pasta. Add them to the sauce and toss gently to coat.
How To Store
If you have any leftovers, store in an air-tight food container and will keep for 2-3 days in the fridge. To reheat, put pasta in a skillet on the stove-top add a few tablespoons of water and allow it to slowly heat up covered on low heat. Stir and add some salt if needed.
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Pesto Pasta with Spinach, Peas
Pesto Pasta With Spinach and Peas - Yummy and healthy farfalle pasta tossed in a green pesto pasta sauce with sautéed shallots, garlic, peas, spinach and a light zesty flavor.
Ingredients
- 500g Bowtie Pasta (Farfalle)
- 2 tbsp Olive Oil
- 2 large Shallots, thinly sliced
- 2 Cloves of Garlic
- 1/2 cup Store-Bought Basil Pesto Sauce
- 3/4 cup Frozen Peas
- 3 cups Baby Spinach
- 1/2 tsp Lemon Zest
- 1 tbsp Lemon Juice
- 1 tbsp Salt
- 1 tbsp Black Pepper
- Parmesan Cheese, optional
Instructions
- Boil water, add salt add pasta. Cook pasta until tender but firm.
- Heat the olive oil in a deep skillet. Add the shallots. Let them fry till they turn light brown/ golden. Add garlic and fry for 30 seconds.
- Add the pesto sauce and mix well to combine. Pour in the peas and mix with sauce. Now add 1 cup of pasta water and stir to combine.
- After the sauce has thickened and reduced, add the lemon zest and lemon juice. Stir to allow them infuse into the sauce for a bit.
- Drain the pasta. Add them to the sauce and toss gently to coat.
- Taste for salt and pepper.
- Serve with grated parmesan cheese as a garnish if you wish.
Notes
1. Don't forget to save some pasta water to thicken the sauce due to starch content. The water also adds some salt to the sauce.
2. Serve immediately because the pasta gets thicker the longer it sits out.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 426Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 11mgSodium: 1420mgCarbohydrates: 36gFiber: 4gSugar: 3gProtein: 12g
Please note that nutritional information is not always accurate.
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