Dinner for 4

Pea Basil Pesto Pasta

Name: Pea Basil Pesto Pasta
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 5/6 oz linguine noodles; 1 tsp vegetable oil; 4 clove garlic; 2 tsp vegetable oil; 2 shallot; 2 jarred roasted red pepper; 1 lemon; 1 1/2 cup fresh green peas; 1/2 cup toasted pine nuts; 1 1/2 cup fresh basil leaves; 2 tbsp olive oil; 1 pinch salt; 1 pinch ground black pepper; 2 cup arugula

Linguine gets tossed with peas, basil, roasted peppers, and pine nuts for a bright skillet meal finished with arugula.

$1.79per serving $

15 minstart to table

4servings

Italian Vegetarian Vegan Dairy-free Kid-friendly Budget Family Dinners Spring

Ingredients

8 5/6 oz linguine noodles
1 tsp vegetable oil
4 clove garlic
2 tsp vegetable oil
2 shallot
2 jarred roasted red pepper
1 lemon
1 1/2 cup fresh green peas
1/2 cup toasted pine nuts
1 1/2 cup fresh basil leaves
2 tbsp olive oil
1 pinch salt
1 pinch ground black pepper
2 cup arugula

Steps

Boil the linguine in salted water until al dente, about 8 minutes, then reserve 1/2 cup water and drain.
Heat the vegetable oil in a large skillet over medium heat, then cook the garlic and shallots for 2 minutes.
Add the roasted peppers and peas, and cook for 2 minutes until the peas are hot.
Process the pine nuts, basil, olive oil, lemon juice, salt, pepper, and reserved pasta water into a pesto.
Toss the pasta, pesto, and arugula in the skillet over low heat for 2 minutes, until the arugula wilts.