11 Ingredients
  • For the Pesto:
  • 1 cup packed fresh basil or mint (or combination), plus more for garnish
  • 1 large garlic clove, roughly chopped (about 2 teaspoons)
  • 1 ounce (about 1/4 cup) freshly grated Pecorino Romano or Parmigiano Reggiano
  • 3 tablespoons chopped toasted walnuts or pinenuts, plus more for garnish
  • 3 tablespoons fresh lemon juice, from 1-2 lemons
  • 1/3 cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • For the Salad:
  • 1/2 pound (8 ounces) gemelli pasta, cooked, drained and cooled
  • 8 ounces (about 1 1/2 cups) frozen green peas, thawed
Nutrition
448
22% daily value
4 servings
                                       
                                            balanced, vegetarian
     

Fat

32% 21

Saturated

20% 4

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 2

Carbs

17% 52

Carbs (net)

- 47

Fiber

20% 5

Sugars

- 5

Sugars, added

- 0

Protein

26% 13

Cholesterol

2% 7

Sodium

15% 352

Calcium

11% 108

Magnesium

13% 54

Potassium

6% 295

Iron

10% 2

Zinc

16% 2

Phosphorus

32% 226

Vitamin A

3% 28

Vitamin C

30% 27

Thiamin (B1)

18% 0

Riboflavin (B2)

11% 0

Niacin (B3)

14% 2

Vitamin B6

16% 0

Folate equivalent (total)

12% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

9% 1

Vitamin E

18% 3

Vitamin K

22% 26

Sugar alcohols

- 0

Water

- 63
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