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.
2 cups frozen green peas, thawed
1 cup low sodium mozzarella balls, halved (quartered if large)
4 cups penne pasta, cooked (boiled without salt)
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
Makes: 7 Serving size: 1 cup
- To make pesto, combine the required ingredients except olive oil into the blender or food processor. Pulse until coarsely chopped.
- 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.
- 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