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image of bowl of pasta with pea and mint pesto with lemon panko breadcrumbs

Gemelli with Pea & Mint Pesto with Lemon Panko Breadcrumbs

Brenda Lanzilli
Pea & Mint Pesto brightens any pasta dinner with a touch of sweetness, minty freshness and a twist of lemon. Topped with toasted lemony garlic breadcrumbs for extra flavor and texture. This vibrant, fresh Minty Pea Pesto would be also be perfect as a crostini spread or as a dip.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Dinner, Dip, Lunch, Main Course
Cuisine European, Italian
Servings 6
Calories 527 kcal

Ingredients
  

  • 12 oz frozen or fresh peas divided
  • ½ cup Parmesan Cheese
  • ½ cup mint leaves
  • 1 tsp lemon zest
  • 2 cloves garlic
  • ½ cup walnuts toasted
  • ½ tsp salt
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • ⅔ cup starchy pasta water
  • ¾ lb pasta

Lemon Panko Breadcrumbs

  • 1 clove garlic finely minced
  • ½ cup panko breadcrumbs
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • pinch of salt

Instructions
 

Gemelli with Pea and Mint Pesto

  • Preheat oven to 350°F, place walnuts in single layer on baking sheet. Toast on middle rack for approx 8 minutes. Be careful not to burn.
  • Prepare peas: If using fresh peas, boil for 2 minutes and then transfer to the bowl of ice water to cool (this will preserve their color and stop the cooking). Then drain. If using frozen thaw according to package directions.
  • Boil pasta in salted water. Cook til al dente according to package directions, reserve 2/3 cup of water just before draining.
  • Set aside ½ cup of your cooked peas. Add the remaining peas in a food processor with garlic, walnuts, Parmesan, mint, lemon juice, lemon zest, olive oil and salt until smooth. About 2 minutes, scraping down the bowl as necessary. Remove cover, taste and adjust seasoning according to preference if necessary. Stop here if making for pesto spread.
  • To thin out pesto for pasta, return lid of food processor and slowly add the starchy pasta water for thinner, sauce consistency. Add about 1/3 cup of water at a time. *I added 2/3 cup total, but you may use less.
  • Combine cooked pasta, pea mint pesto and reserved whole peas together. Garnish fresh mint leaves. Top with grated parmesan and Lemon-Panko breadcrumbs.

Toasted Lemon-Panko BreadCrumb Topping

  • In non stick skillet heat olive oil over medium heat. Saute minced garlic for about 1 minute, add lemon zest and panko breadcrumbs. Toss to coat and toast for 3 minutes. Adjust seasoning with salt.

Notes

Nutrition Facts are Estimates

Nutrition

Calories: 527kcalCarbohydrates: 58gProtein: 16gFat: 27gSaturated Fat: 5gCholesterol: 6mgSodium: 374mgPotassium: 357mgFiber: 6gSugar: 6gVitamin A: 658IUVitamin C: 29mgCalcium: 154mgIron: 2mg
Keyword dip, fresh peas, frozen peas, lemon, mint, minty pea pesto, pea and mint pesto, pesto, spread, spring
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