|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||27%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 40g||15%|
|Dietary Fiber 7g||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The natural sweetness and beautiful color of English peas make them a great addition to pesto. This pesto is easy to make and a delicious and easy pasta addition.
Feel free to use cooked diced bacon in the dish or omit the ham for a vegetarian dish.
- 1 pound spaghetti or linguine
- 8 ounces finely diced ham
- 2 teaspoons olive oil or butter
- 1 cup frozen petite green peas, thawed or lightly cooked
- 3/4 cup packed torn basil leaves
- 1/4 cup fresh shredded Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- 1/4 cup walnuts, optional
- 5 tablespoons extra virgin olive oil
- salt and freshly ground black pepper, to taste
- Gather the ingredients.
- Cook spaghetti or linguine in boiling salted water following package directions. Drain.
- Meanwhile, in a small skillet over medium heat, lightly brown the ham in 2 teaspoons of olive oil or butter.
- Meanwhile, for pesto, combine in a food processor the peas, basil, Parmesan cheese, garlic, and walnuts, if using. Run the food processor, adding olive oil a little at a time, until the mixture is finely chopped. Taste and add salt and pepper, as needed.
- Toss the diced ham and pesto with the hot pasta. Serve with more Parmesan cheese.
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