Spring Pea Sto with Whole Wheat Penne
Embrace the vibrant flavors of spring with this wholesome and easy-to-make Spring Pea Sto with Whole Wheat Penne. This recipe pairs nutty whole wheat penne with a creamy pea-based sto featuring fresh basil, zesty lemon juice, and toasted pine nuts, creating a perfect balance of bright and earthy flavors. Grated Parmesan cheese adds a rich, savory note, while a touch of reserved pasta water brings the sto to a silky, luscious consistency. Ready in just 30 minutes, this dish is packed with nutrients and offers a guilt-free option for pasta lovers. Ideal for busy weeknights or light entertaining, this recipe is best served fresh, topped with extra Parmesan and basil for a stunning finish. Perfect for those seeking healthy pasta recipes with seasonal ingredients, this dish is a true celebration of springtime produce!
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Recipe Information
Ingredients
- 12 ounces Whole wheat penne pasta
- 2 cups Frozen green peas
- 1 cup Fresh basil leaves
- 0.5 cups Parmesan cheese, grated
- 0.25 cups Pine nuts
- 2 Garlic cloves
- 0.25 cups Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cups Water from cooked pasta
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
While the pasta cooks, prepare the pea sto. In a small dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
In the bowl of a food processor, combine the frozen peas (thawed slightly, if needed), fresh basil leaves, Parmesan cheese, toasted pine nuts, garlic cloves, extra virgin olive oil, lemon juice, salt, and black pepper.
Process the ingredients, scraping down the sides as needed, until the mixture forms a coarse and creamy paste. Slowly add the reserved pasta cooking water, a little at a time, and blend until the sto reaches your desired consistency.
Return the cooked pasta to the pot or a large mixing bowl. Add the spring pea sto and stir until the pasta is evenly coated. Taste and adjust seasoning, if necessary, adding more salt or lemon juice as desired.
Serve immediately with additional grated Parmesan cheese and fresh basil leaves as garnish, if desired.
Nutrition Facts
Calories |
2349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.6 g | 126% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3057 mg | 133% | |
| Total Carbohydrate | 296.1 g | 108% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 31.1 g | ||
| Protein | 80.5 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2521 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
