For the past few days, I've meaning to try this recipe from smitten kitchen. I don't really like Pesto, but I figured that peas would give it a creamy texture to make it more bearable. And I wasn't wrong.
The texture of the pesto is super creamy, without being oily. The sweetness of the peas contrast the garlic and basil flavors. Plus the texture of the almonds is different for a regular pesto. Almonds add crunch to the dish.
In a quest for better health, I've been eating cleaner lately, following the Clean Eating movement. This dish sounded like a perfect lunch.
The pasta is Gluten Free, made from brown rice. Which makes this dish a healthy lunch. I bet it would taste great the next day, after the pasta soaks up all the flavor.
4 ounces Gluten Free Pasta
1 cup Sweet Peas
10 raw Almonds
1 Garlic clove
1/2 tbsp Olive Oil (optional)
3 tbsp Parmesan Cheese
1 Basil leaf
-In a food processor, add 3/4 cup of the peas, chopped almonds, chopped garlic and oil. Puree completely. You may need to add a few teaspoons of water to get it going.
-Cook the pasta according to package instructions. When done, save 1 cup of the water, drain the rest. Put the pasta back in the pot.
-Add the pesto and cheese to the pasta. Add a few tablespoons of the pasta water, mix well. Add as much pasta water as you need to make the pesto thinner and create a sauce. I added almost 1/2 cup to mine.
-Mix in the rest 1/4 cup of the peas and serve.
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