extra-virgin olive oil
(2 oz. each) fresh mint, trimmed (2 cups leaves)
freshly grated Parmesan cheese
chopped pistachio nuts
freshly ground pepper
linguini, cooked according to package directions, reserving 1/4 cup pasta water
(10 oz.) frozen peas, thawed
For the mint pesto, combine olive oil, water, mint, Parmesan cheese, pistachio nuts, salt and pepper in blender container. Cover and blend until smooth.
Toss hot pasta, Mint Pesto, peas, and hot pasta water in large serving bowl. Makes 6 servings.
- Servings Per Recipe 6
- Fat, total(g)15,
- sat. fat(g)4,
- Percent Daily Values are based on a 2,000 calorie diet