Photo: K8
Penne with Walnut Pesto and Peas
11 ingredients
Serves 4.
openrecipes
Even if you can’t eat gluten, you can still enjoy pasta, as there are some great gluten-free pastas available in markets. And if gluten is not an issue, prepare this dish using your favorite penne. This all-purpose pesto sauce, bursting with fresh basil, is also excellent over chicken or fish.
Estimated Nutrition (whole recipe, rough)
694
Calories
23g
Protein
28g
Fat
91g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups packed fresh basil leaves
- 2 shallots or 1 garlic clove, coarsely chopped
- 1/4 cup walnuts
- 2 tsp. finely grated lemon zest
- 1/2 tsp. kosher salt, plus more, to taste
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated pecorino romano cheese, plus more for serving
- Freshly ground pepper, to taste
- 1/2 lb. gluten-free penne pasta
- 10 oz. sugar snap peas, strings removed
- 10 oz. shelled English peas, or 1 package (10 oz.) frozen peas
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes