|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||9%|
|Total Sugars 3g|
|Vitamin C 5mg||23%|
|*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 ham, finely diced
2 teaspoons olive oil, or unsalted butter
1 cup frozen petite green peas, thawed or lightly cooked
3/4 cup torn basil leaves, packed
1/4 cup shredded Parmesan cheese, plus more for serving
2 cloves garlic, minced
1/4 cup walnuts, optional
5 tablespoons extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
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.