Pesto Pasta with Peas and Mozzarella

This pasta is packed with flavor from a homemade fresh basil pesto that is nut free! If you’re cutting back on dairy, simply leave out the mozzarella for a delicious dairy-free dish.

Serving size

1 cup

Makes

7

Ingredients

2 cups frozen green peas, thawed

1 cup low sodium mozzarella balls, halved (quartered if large)

4 cups penne pasta, cooked (boiled without salt)

 

Pesto:

2 cups fresh basil leaves, packed

¼ teaspoon garlic powder

1 tablespoon lemon juice

2 teaspoons lemon zest

⅓ cup extra virgin olive oil

¼ teaspoon salt

¼ teaspoon pepper

Nutrition Info

Makes:Serving size: 1 cup

Calories

280

Fat

14 g

Saturated Fat

4 g

Trans Fat

0 g

Cholesterol

10 mg

Carbohydrates

27 g

Sugar

23 g

Fiber

3 g

Protein

11 g

Sodium

121 mg

Calcium

167 mg

Phosphorus

175 mg

Potassium

126 mg

Instructions

  1. To make pesto, combine the required ingredients except olive oil into the blender or food processor. Pulse until coarsely chopped.
  2. Turn the blender/food processor to low and slowly drizzle in olive oil, allowing it to be well mixed and emulsify. Scrape down the sides of the blender/food processor as needed to make sure it is fully combined. Add salt and pepper.
  3. Add peas, mozzarella, and pasta to a large bowl. Add pesto as desired and toss to combine all ingredients.

 

Recipe contributed by Angela J. Foo, MS, RDN, CDN

This dish is great warmed, chilled, or at room temperature making it perfect for parties, picnics, and lunches at work.