Spaghetti With Minted Pesto
For a fresh approach to pesto, replace some of the verdant basil with sweeter mint. To save time—and add punch to your pesto—make it and refrigerate it the day before so the flavors can mingle.
For a fresh approach to pesto, replace some of the verdant basil with sweeter mint. To save time—and add punch to your pesto—make it and refrigerate it the day before so the flavors can mingle.
Ingredients
12 ounces spaghetti, Barilla® Plus
1 cup no-salt-added frozen petite peas, C&W®
1 tablespoon water
4 cups packed fresh basil leaves
11⁄2 cups packed fresh mint leaves
2 tablespoons chopped walnuts, Blue Diamond®
5 whole roasted garlic cloves, Christopher Ranch®
3⁄4 cup organic chicken broth, Swanson®
1 tablespoon extra-virgin olive oil, Bertolli®
Salt and ground black pepper
Directions
In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return pasta to hot pot. Cover; keep warm.
Meanwhile, in a microwave-safe bowl, combine peas and water. Cover and microwave on high setting (100% power) for 5 minutes. Drain; cool completely. Set aside a few peas for garnish (optional).
In a food processor, combine basil and mint. Cover; pulse until finely chopped. Add walnuts and garlic. Cover and pulse until thoroughly chopped and combined. With food processor running, slowly pour in chicken broth and olive oil. Add cooled peas. Cover and process until smooth. Season with salt and pepper.
Toss mixture with hot cooked pasta. Garnish with the reserved peas (optional).
SERVING IDEAS: Top pasta with grilled chicken or a grilled salmon fillet.
NOTES: Per serving 272 cal., 5 g total fat (0 g sat. fat), 0 mg chol., 272 mg sodium, 44 g carbo., 6 g fiber, 13 g pro. Daily Values 40% vit. A, 39% vit. C, 10% calcium, 38% iron
