Pasta with Pea and Mint Pesto Recipe

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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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