Ingredients
- 1 pound whole wheat linguine
- 1 cup frozen green peas, thawed
- 1 cup packed flat-leaf parsley leaves (from 1 bunch parsley)
- ½ cup packed mint or basil leaves (from ½ bunch mint or basil)
- 1 tablespoon capers
- 2 tablespoons lemon juice
- ⅓ cup extra virgin olive oil
- sea salt, to taste
- freshly ground pepper, to taste
- ½ cup toasted walnut pieces
Make it step by step
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until it is al dente.
- Reserve ½ cup of the pasta-cooking water.
- Drain the pasta, then transfer it to a large bowl.
- Meanwhile, combine the peas, parsley, mint, capers and lemon juice in a food processor.
- Pulse to combine.
- Add the oil in a steady stream while pulsing.
- Add salt and pepper, taste and adjust seasoning.
- Toss the hot pasta with the reserved pasta-cooking water and pesto.
- Top with toasted walnuts and serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.