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Pasta with Pea and Mint Pesto Recipe

   
 

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     Pasta with Pea and Mint Pesto

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 12-oz. packages frozen peas (about 6 c.)
1 T. olive oil
2 cloves garlic, quartered
2 T. grated Parmesan
2 T. lemon juice
1/2 tsp. salt
1/2 tsp. greshly ground black pepper
1/4 c. chopped fresh mint
 

Instructions
In large saucepan, add peas to boiling salted water. Return to boil; cook 1 min. Drain and rinse with cold water. Drain well.
Transfer peas to food processor. Add oil, garlic, Parmesan, lemon juice, salt and pepper. Cover and process until nearly smooth. Stir in mint.
Serve over pasta with thinly sliced radishes.
Store pesto in fridge for 3 days or freeze up to 3 months.
Serving Suggestions
26 CALS; 1g FAT; 4g CARBS per 2 T.


Originally Submitted
6/5/2013





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