Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Peppermint | not in our table | 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
- 1 pound whole wheat linguine
- 1 cup frozen green peas, thawed
- 1 cup packed flat-leaf parsley leaves (from 1 bunch parsley)
- ½ cup packed mint or basil leaves (from ½ bunch mint or basil)
- 1 tablespoon capers
- 2 tablespoons lemon juice
- ⅓ cup extra virgin olive oil
- sea salt, to taste
- freshly ground pepper, to taste
- ½ cup toasted walnut pieces
Directions
Bring a large pot of salted water to a boil.
Add the pasta and cook until it is al dente.
Reserve ½ cup of the pasta-cooking water.
Drain the pasta, then transfer it to a large bowl.
Meanwhile, combine the peas, parsley, mint, capers and lemon juice in a food processor.
Pulse to combine.
Add the oil in a steady stream while pulsing.
Add salt and pepper, taste and adjust seasoning.
Toss the hot pasta with the reserved pasta-cooking water and pesto.
Top with toasted walnuts and serve immediately.