Did you know 1 cup of peas has almost 9g of protein? This dish is ready in 15 minutes with minimal ingredients or cooking, and is 20g of protein. Feel free to amp it up by adding some chicken or fish.
Ingredients for 2:
– 4 oz barilla protein plus farfelle pasta
– 2 cups organic green peas (I used frozen)
– 1/3 cup Parmesan cheese
– 2 tbsp toasted walnuts (put in a dry pan over low heat for maybe 3-4 minutes until fragrant. Keep an eye on them as they burn easily!)
– 1/3 cup olive oil
– 1/2 cup basil
– 2-3 cloves of garlic
– salt & pepper
– 1/2 tbsp grass fed butter or ghee
Directions:
1. Boil pasta according to directions. Mine was 9 minutes. Reserve 1 cup pasta water and strain. I usually set a liquid measuring cup underneath my strainer so it automatically catches the water. (Optional: while this cooks, cook your fish or chicken).
2. In skillet over medium heat add butter and peas. Saute 3-4 minutes until cooked but still bright green. Can be toasting walnuts in small saucepan while this cooks.
3. In blender, blend basil, walnuts, olive oil, sprinkle of salt and pepper, garlic, peas and 2 tbsp parm.
4. In same skillet peas cooked in over medium heat, add your pasta, 3 tbsp pesto, and 1/2 cup of pasta water. Can add more if needed. Mix well. Add 2 tbsp parm. Let the liquid cook down a bit, about 3-4 mins. Add remaining parm, top with remaining pesto and serve.
I like adding some crushed red pepper on top too!
