Best 3 Quick Pea Pesto Side Dish Recipes

Whether you're a seasoned home cook or just starting out in the kitchen, a quick and easy pea pesto side dish is a must-have recipe. Not only is it incredibly versatile and can complement various main courses, but it also packs a flavorful punch with its vibrant green hue and nutty, slightly sweet flavor. With just a handful of fresh ingredients and a few simple steps, you can create a delicious and nutritious side dish that will impress your family and friends. From simple pasta dishes to grilled meats and roasted vegetables, this delectable pea pesto will elevate any meal to a gourmet-level experience.

Check out the recipes below so you can choose the best recipe for yourself!

PEA PESTO

Pea pesto image

This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, I've given you a super-simple method for fresh pasta below, using just flour and water.

Provided by Jamie Oliver

Categories Keep cooking and carry on

Time 10m

Yield 2

Number Of Ingredients 6

Ingredients

100 g frozen peas
¼ of a clove of garlic
2 sprigs of fresh basil or mint
30 g pine nuts
30 g Parmesan cheese, plus extra for grating
extra virgin olive oil

Steps:

Sit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.
Peel the garlic and place in a pestle and mortar with a pinch of sea salt. Tear in the herb leaves and add the pine nuts.
Drain the peas and add them to the mix, then roughly bash it all up to whatever texture you like - I like to keep it chunky.
Finely grate in the Parmesan, and add about 2 tablespoons of extra virgin olive oil - enough to give you a spoonable consistency - then mix and season to perfection with salt and freshly ground black pepper. Drain the pasta, reserving a mugful of starchy cooking water. Toss with the pesto, loosening with some splashes of cooking water.
Transfer to plates, and finish with a little drizzle of extra virgin olive oil and an extra grating of Parmesan, if you like.

Nutrition Facts : Calories 574 calories, Fat 29.4 g fat, SaturatedFat 5.6 g saturated fat, Protein 19.3 g protein, Carbohydrate 61.9 g carbohydrate, Sugar 6.1 g sugar, Sodium 0.8 g salt, Fiber 5.1 g fibre

SHRIMP, PEAS AND PESTO PASTA

Shrimp, Peas and Pesto Pasta image

Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

1 package (9 oz) refrigerated linguine
1 lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
1 container (7 oz) refrigerated basil pesto
2 cups frozen sweet peas (from 12-oz bag), thawed
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.

Nutrition Facts : Calories 600, Carbohydrate 46 g, Cholesterol 175 mg, Fat 5, Fiber 5 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

SWEET PEA PESTO PASTA

Sweet Pea Pesto Pasta image

Peas, spinach and basil blend into a no-cook creamy pesto pasta sauce. Add shrimp or chicken to make a main dish.

Provided by Del Monte

Categories Trusted Brands: Recipes and Tips Del Monte

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 pound uncooked pasta
1 (15 ounce) can Del Monte® Sweet Peas, drained
1 cup packed fresh spinach leaves
1 cup packed fresh basil leaves
⅓ cup grated Parmesan cheese, plus more for optional topping
¼ cup olive oil
¼ cup chopped walnuts
2 cloves garlic, peeled
¼ teaspoon salt
¼ teaspoon ground black pepper
1 Chopped fresh tomatoes

Steps:

Cook pasta according to package directions.
Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.

Nutrition Facts : Calories 454.3 calories, Carbohydrate 66.4 g, Cholesterol 3.9 mg, Fat 14.7 g, Fiber 5.6 g, Protein 14.7 g, SaturatedFat 2.5 g, Sodium 396.5 mg, Sugar 6.3 g

Tips:

For a brighter flavor, use fresh peas instead of frozen peas.
To save time, use a food processor to chop the peas and mint.
If you don't have any pine nuts, you can substitute walnuts or almonds.
Add a pinch of red pepper flakes for a little spice.
Serve the pesto immediately or store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Pea pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for pasta, vegetables, sandwiches, and more. This recipe is easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy way to add flavor to your meal, try pea pesto. You won't be disappointed!