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Spinach Pesto Pasta with Fresh Peas and Mushrooms

Spinach Pesto Pasta with Fresh Peas and Mushrooms

Yield: Serves 6-8

Serves 6-8

Ingredients

  • 1 lb campanelle pasta (or your pasta shape of choice!)
  • 1/2 cup pasta water
  • 1/2 Tbsp
  • 10 oz baby bella mushrooms, quartered
  • 1 cup hulled English peas or sugar snap peas (or frozen peas)
  • 1/2 cup Spinach-Arugula Pesto w/Walnuts
  • Grated Parmesan cheese for sprinkling on top

Instructions

  1. Bring a large pot of water to a rapid boil, add a palm-full of salt, and cook the pasta to al denté. Before draining the pasta, scoop out about a half cup of the pasta cooking water and set aside. Drain the pasta and set aside.
  2. Heat oil in a large skillet and sauté mushrooms until they have released all their moisture and are golden brown (about 5 minutes). Add peas and toss until warmed through (about 30 seconds).
  3. Add the pasta to the skillet and pour the pesto on top. Toss to combine everything. If the sauce is looking a little "loose" or you'd like it a bit creamier, add a splash (just a splash!) of the pasta water. Stir and add more pasta water if desired.
  4. Serve either warm or cold in individual bowls with a sprinkling of Parmesan cheese.
https://thymelyherbals.com/2015/08/spinach-pesto-pasta-with-fresh-peas-and-mushrooms/