Oh, hello. Long time no see!
I know that this may be the first post you read here, so there's no point in telling you how much it has been since I last posted here (ahem, 4 months).
Let's see if I remember how to write a blog post lol
Anyway, not here to talk about me and my long absence. I'm here to share with you one of the recipes I made in these past few weeks: this EXTREMELY quick and easy mint and pea pasta!
You ready to try it? It's SUPER simple.
Mint pea pasta, the lockdown pasta
What is she saying? - you may think.
Well, this mint pea pasta reminds me of the first lockdown, in 2020. The day before everything got closed, I went to the small local newsstand (now closed forever, sadly) and bought a newspaper with a monthly insert all about food (Cook Corriere).
The first recipe I saw when I opened it was mint and pea pasta, that ended up making on the same day.
So yeah, that's the short short story behind it. I think I was a bit too nostalgic last month, so I decided to make my own variation of that recipe.
And I came up with this peas pesto.
Peas pesto: creaminess level 1000
When I tried this pasta I was like "😳 whoa"
Extra virgin olive oil and pine nuts both helps with it.
What makes it EXTRA creamy is finishing cooking it into the pan with pesto + pasta water. So do it, it's essential.
Who doesn't love a good meal that comes together in minutes (about 20 in this case) and that is also suuuper delicious? 🙂 I do!
How long does the pesto keep?
I recommend making the exact amount of pesto, but in case you want to make more, store it in the fridge (I would say for not more than 2 days).
It's a pesto, but it's made with peas and not a huge amount of oil, so it won't last long.
Is green pea pasta healthy? And are frozen peas healthy?
Like I said multiple times, to me everything is healthy if you eat the right quantity.
Peas are extremely healthy and rich in vitamins, minerals and antioxidants.
You may think that being a source of carbohydrates themselves, they shouldn't go with pasta. Well, they also are a good source of proteins!
This pasta is amazing for vegans and vegetarians too!
And about frozen peas: I consider them as healthy as the fresh ones (or healthier), since with the freezing process all the benefits have been preserved.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
Don’t forget to pin and share this easy and delicious recipe!
MINT AND PEA PASTA
- 150 g Green peas (frozen)
- Fresh mint leaves
- 30 g Extra virgin olive oil
- 15 g Pine nuts - or other nuts
- Garlic or garlic powder
- a pinch Salt
- 2 servings Pasta
- In a pan, cook the peas with some water, until they're soft.
- In a food processor, blend peas, mint leaves, extra virgin olive oil, pine nuts, garlic or garlic powder and a pinch of salt, until you get a pesto consistency.
- Prepare the pasta as usual, cook al dente.
- Finish cooking into a pan, with pesto and pasta water, until it gets creamy.
If you're a pasta and pesto lover, you will LOVE this as well!
Easy and quick sun dried tomato pesto pasta!
© Healthy Little Cravings – Roberta Dall’Alba.
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