Ingredients

  • salt
  • 1 pound pasta (tricolor short curly, or campanelle, I mix the two)
  • 1/4 cup pine nuts (a generous handful)
  • 1/2 cup flat-leaf parsley (a couple of generous handfuls)
  • 25 fresh basil leaves (about 1 cup)
  • 6 sprigs tarragon leaves (fresh, stripped from stems)
  • 1/2 cup parmigiano reggiano cheese (freshly grated, a couple of handfuls)
  • 1 garlic clove (peeled)
  • 1 lemon
  • 1/2 cup extra-virgin olive oil (EVOO, eyeball it)
  • freshly ground pepper
  • 10 ounces frozen peas (thawed)
  • 1/2 red bell pepper (finely chopped)
  • 4 celery ribs (small, from the heart, finely chopped with their greens)
  • 4 scallions (thinly sliced at an angle)
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NutritionView more

430Calories
Sodium10%DV250mg
Fat29%DV19g
Protein25%DV13g
Carbs18%DV53g
Fiber20%DV5g

PER SERVING *

Calories430Calories from Fat170
% DAILY VALUE*
Total Fat19g29%
Saturated Fat3g15%
Trans Fat
Cholesterol<5mg1%
Sodium250mg10%
Potassium360mg10%
Protein13g25%
Calories from Fat170
% DAILY VALUE*
Total Carbohydrate53g18%
Dietary Fiber5g20%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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