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Nutrition Facts
Serving Size 291 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 580 mg 24%
Total Carbohydrate 56 g 19%
Dietary Fiber 7 g 28%
Sugars 5 g
Protein 16 g
Vitamin A 90% Iron 25%
Vitamin C 50% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Texas Sweet Pea and Mint Pesto
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

12 Oz orecchiette pasta
3 cup(s) frozen sweet peas, divided use
1 garlic clove
1 cup(s) mint leaves
1 small lemon, juiced & zested
1/2 Tsp kosher salt
1/4 cup(s) pecans, roughly chopped
1/3 cup(s) Ottavio Private Reserve Extra Virgin Olive Oil
1 cup(s) fresh spinach, roughly chopped
4 slices cooked bacon, optional
1/4 cup(s) grated Parmesan cheese, optional
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Instructions

1
Cook pasta according to package directions. Drain, reserve water to blanch peas, and set pasta aside.
2
Blanch sweet peas 1 minute, then drain and run under cool water. Reserve 1 cup of peas.
3
To make pesto, place remaining peas, garlic, mint, lemon juice and zest, and salt in a food processor.
4
Pulse until smooth, then add in pecans and oil. Continue to blend until emulsified.
5
Combine pasta, pesto, spinach, and reserved 1 cup of peas in a large bowl. Toss and serve immediately.
6
Optional ingredients should be added as garnish.

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