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Simple Spring Pea Pesto Pasta

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  • Total Time: 15 mins
  • Yield: 3-4 1x


Units Scale
  • 1 lb tubular pasta (I used funghetto)
  • 1/2 cup pine nuts
  • 2 tablespoons extra virgin olive oil
  • 8 ounces white mushrooms, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons red wine or red wine vinegar
  • 1 1/2 cups frozen petite peas, thawed
  • 4 ounces homemade or store-bought pesto
  • 1 cup fresh cherry tomatoes, sliced
  • 1 bunch basil, chiffonade
  • 4 ounces fresh goat cheese, crumbled
  • Salt and pepper to taste


  1. Toast the pine nuts: Bake at 350˚F on a baking sheet for 3-5 minutes until golden. Remove from heat and cool on a wire rack.
  2. Cook pasta to al dente according to box instructions. Drain and set aside.
  3. While pasta is cooking, heat olive oil in a large skillet over medium high heat. Add mushrooms and cook 7-8 minutes, until softened and juices are released. Add wine, scraping up any browned bits on the bottom of the pan.
  4. Add garlic, peas and half the pesto and cook 1 minute, until warmed through. Remove skillet from heat.
  5. Stir in cooked pasta and the rest of the pesto, until coated. Add salt and pepper to taste.
  6. Top pasta with cherry tomatoes, basil, pine nuts and goat cheese. Serve warm.
  • Cook Time: 15 mins