Pesto pasta is one of my favorite summertime meals. But sometimes I like to take a break from the same old pesto sauce and switch things up a little. That’s what inspired this Fettucine with Herbed Pea Pesto recipe. It’s a spin on the traditional. Plus, have we a secret ingredient that gives the dish a delicious kick.
For our new-fashioned condiment we sub in mint and parsley for the basil then whiz them up with sweet summery peas. A splash of lemon juice gives the sauce a zingy pop. Now for the secret ingredient: We toss it together with chorizo, a dried sausage from Spain. When cooked it releases smoke-infused oils that complement the fresh pesto. Some of the pasta cooking liquid helps tie the dish together. Then top with almonds for the perfect amount of salty crunch. Give this recipe a try. Then let us know — do you have a favorite summer pasta?
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Total Time
Prep Time
Cook Time
Ingredients
- 8 oz. fettuccine pasta
- 1½ cups frozen peas, thawed, drained
- ½ cup fresh mint leaves + additional
- ½ cup fresh parsley leaves
- ¼ cup olive oil
- ¼ cup grated Parmesan cheese
- 2 Tbs. lemon juice
- 2 cloves garlic
- 2 links smoked chorizo sausage, 3.5 oz., sliced
- ¼ cup whole natural almonds, toasted, chopped
- Parmesan shavings (optional)
Instructions
PrintCook pasta according to package directions; drain, reserving ½ cup cooking liquid. Return pasta to pot.
Meanwhile, in food processor, process peas, ½ cup mint, parsley, oil, grated Parmesan, lemon juice and garlic until almost smooth.
Coat 12” nonstick skillet with cooking spray; heat over medium heat. Add chorizo; cook until lightly browned, about 2 min. per side. Stir pea mixture, chorizo and reserved cooking liquid into pasta until combined. Transfer to serving bowl. Top with almonds, Parmesan shavings and additional mint.
Nutrition
- Calories: 568
- Fat: 30 gram
- Saturated Fat: 7 gram
- Protein: 20 gram
- Carbohydrate: 54 gram
- Fiber: 6 gram
- Cholesterol: 26 mg
- Sugar: 5 gram
- Sodium: 405 mg
