green tea pesto pasta
Makes 4 servings: 1 1/4 cups each
One of my guilty pleasures is pesto sauce. It’s a bit indulgent so I tend not to eat it as much as I’d like to. How about you? Well, to all of you pesto lovers out there, today’s your lucky day. I’ve developed a creamy, calorie-friendlier version of the sauce that will be a delight to your palate. It’s actually vegan, too. The coolest part … there’s green tea in it. Here, it’s tossed with pasta to create an entrée full of flavorful goodness—and greenness!
1/3 cup unsweetened freshly-brewed green tea, warm or chilled, or to taste
2 tablespoons pine nuts, pan-toasted
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
2 to 3 large cloves garlic
3/4 teaspoon sea salt, or to taste
1/8 teaspoon dried hot pepper flakes, or to taste
1/2 cup packed (3/4 ounce) fresh basil leaves + sprigs for garnish
1/2 cup fresh or frozen baby sweet peas
2/3 cup no-salt-added canned or cooked garbanzo beans
10 ounces pasta of choice, such as whole grain penne rigate
1 teaspoon lemon zest (optional)
- Add the tea, pine nuts, oil, lemon juice, garlic, salt, hot pepper flakes, and basil leaves to a blender and puree into a smooth sauce. Add the peas and beans and puree until creamy. Adjust seasoning.
- Cook the pasta according to package directions. Drain and return to the pan.
- Add the creamy pesto and cook while stirring over low heat until fully heated, about 2 minutes. Add additional tea if necessary for desired consistency. Adjust seasoning.
- Transfer to a large serving bowl or individual bowls. Sprinkle with lemon zest (if using), garnish with the basil sprigs, and serve.
Per serving: 390 calories, 11g total fat, 1.5g saturated fat, 0g trans fat, 0mg cholesterol, 450mg sodium, 63g total carbohydrate, 8g dietary fiber, 3g sugars, 14g protein
Tasteover Tips
- When enjoying pesto, pair it with whole grain rather than white pasta; it’s an excellent duo since the whole grain version is nuttier
- For creaminess, consider pureeing beans, like garbanzo beans, into your sauce
- Stretch a rich sauce by blending in a flavorful veggie of the same color family, like peas in pesto
- Need to thin a sauce? Don’t water it down; use a flavorful liquid, like unsweetened green tea
- If garlic is in the ingredient list, go for an extra clove or two if you dare
- Consider sprinkling lemon zest onto a dish for extra zip, kind of like how you might use Parmesan or Romano cheese
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