Gemelli with Mint-Pea Pesto

Gemelli with Mint-Pea Pesto
Servings: 6 Prep 10 mins Cook 12 mins


  • 1 14.4 ounce bag frozen peas
  • 2 cups fresh mint
  • 1/4 cup plus 2 tbsp olive oil
  • 1/2 cup sliced almonds
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons Pecorino-Romano cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound gemelli

Make It

1. Bring a large pot of lightly salted water to a boil. Add peas; blanch 30 seconds. Remove from pot with a slotted spoon and run under cold water until cool; set aside. Reserve water (cover with a lid to keep hot).

2. In a food processor or blender, combine 11/2 cups of the peas, the mint, oil, 1/4 cup of the almonds, the lemon juice and lemon zest. Process until well combined. Transfer to a bowl and stir in cheese, salt and pepper.

3. Bring reserved pot of water to a boil; add gemelli. Cook 12 minutes or according to package directions. Meanwhile, add pesto to a large saute pan over medium-low heat. Drain pasta, reserving 1 cup of the water; transfer pasta immediately to pan. Stir in reserved water and the remaining peas and 1/4 cup almonds. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 533, Fat, total (g): 20, chol. (mg): 5, sat. fat (g): 4, carb. (g): 70, fiber (g): 9, pro. (g): 19, sodium (mg): 287, Percent Daily Values are based on a 2,000 calorie diet.