Grammy's Kitchen · Pesto Pasta · Pesto Pasta with Peas & Tomatoes
One of 155 pesto pasta recipes we measured
from www.eatingwell.com
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 8 cooks on www.eatingwell.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 8 ounces whole-wheat rotini (about 2 cups) |
| 145 g | 1 cup frozen peas |
| 1/4 cup pesto | |
| 28 g | 2 tablespoons reduced-fat mayonnaise |
| 22 g | 1 1/2 tablespoons white-wine vinegar |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon ground pepper |
| 242 g | 1 cup quartered grape tomatoes |
| 1 scallion, sliced (about 1/4 cup) |
Method: 2 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“So to preface everything, I had to scour the Internet to find tasty dinners for people with gallstones. Let me say, this recipe is an absolute gem. The entire family loved it, even the picky eaters. Doubled the recipe easily. Minimal prep and cook times. This ” — a cook, 5★
“This was really good and quick. I had some fresh heirloom tomatoes so I cut them up instead of the tomatoes in the recipe. The dressing was so good! I augmented the high protein meal with salmon nuggets. This is a new staple.” — a cook, 5★