Spring Lemon & Pea Pesto Over Butternut Squash Noodles

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Spring has officially sprung and this pea pesto is bursting with all the fresh bright flavors of the season. This lusciously green pea pesto is light and herbaceous and adds sophistication to any meal in no time. Sweet green peas make the base of this sauce and are complemented by cool mint, licorice infused tarragon, and grassy dill. Combined with bright lemon and salty parmesan this pesto will make your taste buds come to life.

This pesto goes well with zucchini noodles or SCD red lentil pasta as well. If you want to skip blanching and shocking the peas you can. I have chosen to cook the peas as many with IBD, myself included, find cooked vegetables easier to digest. If you want to make this dish vegan, simply omit the parmesan and add a few extra tablespoons of olive oil until desired consistency is achieved. Alternatively, if you want to add an animal protein this pesto goes really well with shrimp or chicken. Hop into spring with this fresh take on pesto!

                          

Spring Lemon & Pea Pesto Over Butternut Squash Noodles

Serves 4
Prep: 15 min
Cooking: 15 min
Total: 30 min
Beginner

Ingredients:

Ingredients: 

4 cups butternut squash noodles 

2 cups peas, frozen or fresh, blanched 

2 Tbsp. mint, fresh and chopped

2 Tbsp. dill, fresh and chopped 

2 Tbsp. tarragon, fresh and chopped 

2 cloves garlic

2 tsp. lemon zest (about 2 lemons) 

1 oz. lemon juice, fresh (about 1 large lemon) 

½ cup parmesan, grated from block, plus more for garnish 

4 Tbsp. olive oil 

½ tsp. salt

¼ tsp. pepper

1 lemon quartered, for garnish

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Preheat the oven to 425°F. Line a large sheet tray with foil and set aside.
  3. Place butternut squash noodles on the tray and drizzle with olive oil. Toss to coat the noodles and spread them evenly in one layer to roast.
  4. Cook in the oven for 15 minutes or until roasted and cooked through.
  5. While the noodles are cooking, bring 4 quarts of water to a boil.
  6. While coming to a boil, get a large bowl and fill with water.
  7. Add ice to make an ice bath, set aside.
  8. Add peas to boiling water and blanch 4-5 minutes or until bright green and mostly cooked through.
  9. Strain and immediately add to the ice bath. This will shock the peas and maintain the bright beautiful green color.
  10. While the peas cool down, add remaining ingredients for the pesto, minus the garnish to your food processor.
  11. Drain peas and add them as well.
  12. Pulse until the pesto comes together making a smooth and rustic sauce. Set aside.
  13. Remove noodles from the oven and toss in pesto.
  14. Garnish with fresh parmesan and a lemon wedge.
  15. Serve immediately and enjoy!

                      

Nutrition Facts: (pesto & squash noodles)
Calories: 280
Carbs: 29 g
Fat: 14.2 g
Protein: 8.2 g