Fresh Pea Pesto Makeover

A tasty low-fat pasta sauce fix

Try a twist on traditional pesto with this fresh pea pesto. Peas are a great high-fiber food that you can keep in your freezer year-round. Kids love them tossed with a little olive oil, but here’s how to turn them into a fast, grown-up pesto for a delicious pasta meal.

Best of all, this veggie fix cuts out much of the fat of traditional pesto recipes. Defrost two cups of peas under cold running water. Place one cup of the herb of your choice in a blender. I’m using flavorful cilantro. Add two garlic cloves, extra virgin olive oil and salt. Blend until smooth. Add a few tablespoons of cold water if the mixture doesn’t blend easily.

If you’re looking for a pesto with more of a protein boost, use defrosted shelled edamame–soybeans. They’re denser than peas, so when blending them you’ll need to add a few more tablespoons of water to get the right consistency. Now cook any “non-white” pasta option such as whole-wheat angel hair or quinoa pasta. When the pasta is done, just stir in your pesto and the cheese.

This twist on traditional pesto gives you a tasty pasta meal with the nutritious veggies right inside. Mangia!