Zesty Green Pea and Jalapeño Pesto Pasta

Dairy Free
Very Healthy
Health score
57%
Zesty Green Pea and Jalapeño Pesto Pasta
45 min.
4
326kcal
67.29%sweetness
15.19%saltiness
85.29%sourness
69.08%bitterness
68.14%savoriness
100%fattiness
100%spiciness

Suggestions

This zesty green pea and jalapeño pesto pasta is an explosion of flavors and a feast for the eyes. The vibrant green color of the pesto, made with fresh basil, mint, and peas, is simply stunning. The jalapeño adds a nice kick, while the sun-dried tomatoes and lemon bring a tangy twist to the dish. This recipe is perfect for those who love bold flavors and are looking for a fun and easy way to elevate their pasta game.

Not only is this dish delicious, but it's also very healthy and packed with nutrients. The peas provide a good source of plant-based protein and fiber, while the mint aids digestion and adds a refreshing touch. The jalapeño and garlic bring some heat and immune-boosting properties to the table. And let's not forget the basil, which is rich in antioxidants and has anti-inflammatory benefits.

This recipe is dairy-free and can be enjoyed by those with lactose intolerance or vegan dietary preferences. It's a versatile dish that can be served hot, warm, or cold as a salad. Whether you're looking for a flavorful side dish or a tasty main course, this zesty green pea and jalapeño pesto pasta is sure to impress and satisfy your taste buds.

Ingredients

  • cup basil fresh
  • cup basil fresh
  • 0.8 cup mint leaves fresh
  • cloves garlic chopped
  •  jalapeno seeded chopped
  •  juice of lemon 
  • tablespoons olive oil 
  • 1.3 cups peas fresh green frozen
  • cups rotini pasta dried
  • pinch sea salt 
  • small onion red chopped
  •  sun-dried olives 
  • 0.3 teaspoon frangelico fresh white green black

Equipment

  • food processor
  • sauce pan

Directions

  1. Soak the sun-dried tomatoes in hot water for 20 to 30 minutes.
  2. Drain and chop.Cook the pasta in a large saucepan of boiling salted water according to package directions. Two minutes before the pasta is finished cooking, toss in the remaining peas.In a small food processor, process the sun-dried tomatoes, 1/4 cup of the peas, basil, mint, shallot or onion, garlic, jalapeo, lemon juice and zest, salt and pepper with 3 tablespoons of olive oil in a small food processor. Process until smooth.
  3. Add another tablespoon of olive oil if the pesto is too thick to process.
  4. Drain the pasta and peas and toss with the pesto.
  5. Serve hot or warm, or cold as a salad.

Nutrition Facts

Calories326kcal
Protein11.81%
Fat31.72%
Carbs56.47%

Properties

Glycemic Index
86.33
Glycemic Load
16.35
Inflammation Score
0
Nutrition Score
18.065652173913%

Flavonoids

Eriodictyol
2.97mg
Hesperetin
1.94mg
Naringenin
0.1mg
Apigenin
0.47mg
Luteolin
1.13mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.03mg
Quercetin
5.81mg

Taste

Sweetness:
67.29%
Saltiness:
15.19%
Sourness:
85.29%
Bitterness:
69.08%
Savoriness:
68.14%
Fattiness:
100%
Spiciness:
100%

Nutrients percent of daily need

Calories:326.2kcal
16.31%
Fat:11.64g
17.91%
Saturated Fat:1.66g
10.37%
Carbohydrates:46.63g
15.54%
Net Carbohydrates:40.87g
14.86%
Sugar:6.07g
6.75%
Cholesterol:0mg
0%
Sodium:21.64mg
0.94%
Protein:9.76g
19.51%
Vitamin K:69.05µg
65.76%
Manganese:0.94mg
46.86%
Selenium:29.77µg
42.53%
Vitamin C:33.31mg
40.37%
Vitamin A:1394.41IU
27.89%
Fiber:5.76g
23.02%
Phosphorus:165.77mg
16.58%
Copper:0.33mg
16.51%
Folate:64.41µg
16.1%
Magnesium:61.21mg
15.3%
Vitamin B1:0.2mg
13.43%
Iron:2.4mg
13.33%
Vitamin E:1.86mg
12.4%
Vitamin B6:0.25mg
12.32%
Potassium:425.6mg
12.16%
Vitamin B3:2.24mg
11.2%
Zinc:1.5mg
10%
Vitamin B2:0.14mg
8.28%
Calcium:74.74mg
7.47%
Vitamin B5:0.4mg
4%