Ingredients
Ingredient Checklist
12 ounces fusilli or other short pasta
½ cup packed fresh flat-leaf parsley leaves
¼ cup packed fresh mint leaves
2 ounces pecorino Romano cheese, shredded (about 1/2 cup), plus more for serving
2 cloves garlic
2 cups frozen peas (from a 10-oz. pkg.), thawed, divided
½ cup toasted pine nuts, divided
¼ cup olive oil
½ teaspoon kosher salt, plus more for water
½ teaspoon freshly ground black pepper
Step 1
Cook pasta in a large pot of generously salted water according to package directions for al dente. Reserve 1 cup cooking water. Drain pasta; return it to pot.
Step 2
Meanwhile, place parsley, mint, cheese, garlic, 1½ cups peas, and ¼ cup pine nuts in a food processor. Pulse until finely chopped. With processor running, drizzle in oil; process until pesto is smooth, about 1 minute.
Step 3
Add pesto, salt, pepper, ½ cup reserved cooking water, and remaining ½ cup peas to pasta in pot. Cook over medium, stirring constantly, until pasta is fully coated and warmed through, about 2 minutes. Add more reserved cooking water, 1 tablespoon at a time, to loosen sauce to desired consistency. Serve topped with remaining ¼ cup pine nuts and cheese.
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