Pasta with Pea Puree: #179 of 1000 Sustainable Food Experiments

Peas, mint, lemon, garlic, tahini, cumin, salt and pepper. It’s not your typical pasta sauce. If you like pesto, it has the same green creaminess, but without the strong pine nut flavor. This recipe was inspired by the Tres Green cookbook.

It’s part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($8 total)

2 cups peas – $1.00
5-6 leaves mint, chopped up – $0.84
2 cloves garlic – $0.08
1/4 cup tahini – $1.15
1 lemon, squeezed for juice – $0.10
1/2 tsp cumin – $0.14
Salt and pepper to taste

1 lb package rigatoni or other pasta – $2.99
1/2 cup pinto beans or ham, chopped up into cubes (optional) – $1.49
Nutritional yeast or romano cheese to sprinkle on top (optional)

Directions

1. Put the peas, mint, garlic, tahini, lemon juice, cumin, salt and pepper in a blender. Process until smooth.

2. Remove the pea puree from the blender into a bowl. Cook pasta according to package directions, then stir in the pea puree and beans or ham bits, if using.

3. Serve hot, covered with nutritional yeast or cheese, as desired.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  1 = wouldn’t make it again (not a huge pesto fan myself)
  • Environmental impact: 2 = moderate impact
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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