Pesto Linguine Recipe with Snow Peas, Sun-Dried Tomatoes, and Lemon Zest

By Michinthekitch

Enjoy the classic Italian flavors of pesto, sun-dried tomatoes, and lemon zest in this linguine recipe. You’ll never believe it’s such a healthy pasta dish!
Serves: 6

Prep Time: 25 minutes

Cook Time: 35 minutes

Nutrition Score per serving:
1 1/3 cups linguine, 2 tbsp. pesto topping): 349 calories, 13g fat, 1g saturated fat, 48g carbohydrates, 9g protein, 4g fiber, 45mg calcium, 3mg iron, 201mg sodium

Ingredients

• 2 cup fresh basil leaves
• 2 clv garlic, peeled
• 2 T pine nuts, toasted
• 3 1/2 T olive oil
• Salt and freshly ground black pepper
• 12 oz linguine
• 2 cup thinly sliced snow peas
• 1/4 cup finely diced red onion
• 1/4 cup sun-dried tomatoes (not packed in oil), coarsely chopped
• 1/4 cup pitted Kalamata olives, coarsely chopped
• Lemon zest from 1 large lemon

Details

Servings 6
Adapted from shape.com

Preparation

Step 1

To make the pesto, combine basil, garlic, pine nuts, and 3 tablespoons oil in the work bowl of a food processor. Pulse until mixture forms a chunky-smooth paste, scraping down sides of work bowl as necessary. Season with salt and pepper.

Bring a large pot of water to a boil. Add linguine; cook 4 minutes. Add snow peas; cook 3 more minutes.

While linguine cooks, heat remaining oil in a medium skillet over medium. Sauté onion, tomatoes, and olives for about 6 minutes or until onions are translucent.

Drain linguine and return to cooking pot; stir in pesto. Divide linguine among 6 plates. Top each with an even portion of the sun-dried tomato mixture and lemon zest and serve.