Pea and Pesto Whole Wheat Pasta Salad

Hold up. Just hooooolld up. Is it September? Have we already had a full week of it? I feel like I missed something… Like, summer.

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Don’t get me wrong, I LOVE LOVE LOVE fall. It’s seriously my favorite of all the seasons. I’m super excited about it and have already begun experimenting in the kitchen (if you follow me on Instagram, you’ve been a getting sneak peak of what’s to come!). But it’s been 80 degrees here in New Haven, and I still have a few late summer recipes up my sleeve.

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Like this delicious pasta salad. It’s bright, fresh, versatile and oh-so-healthy. I had it warm, room temp and cold and it was super yummy each and every way. The peas and cannellini beans make it a hearty and filling pasta that could be a dinner OR a side! So many possibilities!

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As I squeeze in my last few summer recipes, I’d love to hear from you all… what do YOU want to see up on the blog this fall? What are you most looking forward to eating as the weather turns cool? This is the best season of all!!

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  • 1 lb whole wheat pasta, cooked al dente and drained ( I used fusilli, but any kind will work!)
  • 1 cup pesto (I used my own mint pea pesto recipe)
  • 1 (12 oz) box of frozen peas
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 3/4 cup grated parmesan cheese, divided
  • Salt and pepper, to taste

In a large bowl, mix  pasta, pesto, peas and cannellini beans. Sir in 1/2 cup of the parmesan. Add salt and pepper to taste.  Top with remaining cheese. Can be served warm, at room temperature or chilled!


Farro with Pea Mint Pesto and Summer Vegetables

This another one of those fake fancy things like we talked about before.

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I mean, how fancy does Farro with Mint Pea Pesto sound? You tell people you made this for dinner and people with think a) that you’re fluent in at least two of the romance languages and b) be 100% percent convinced that you’re a master chef. Which you definitely are.

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The mint pesto is actually very elegant, but it’s just as easy as regular pesto to whip up. Literally just throw ingredients in the food processor and it’s done. You can’t mess this up, I promise. Farro, although totally hot right now in the foodie world, is one of those grains similar to quinoa that is still starting to catch on with all us normal people out there. But I’m really glad it is… it has a great, hearty texture and is, like, ridiculously good for you. You guys, you’re totally cutting edge if you serve farro.

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You’re cutting edge AND fancy when you serve farro with mint pea pesto. Yup, you.


Total time: 30 minutes

Yield: 3-4 servings

  • 3/4 cup farro (I used Trader Joe’s 10 Minute Farro)
  • 1 1/2 cup vegetable broth
  • 1/4 cup mint
  • 10 oz frozen peas, thawed
  • 2-3 cloves garlic
  • 1/2 cup parmesan cheese
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1/4 cup crumbled goat cheese
  • Spring veggies of choice, prepared as desired (I used 1 bunch of asparagus and  8 0z shiitake mushrooms)

In a large sauce pan, add the vegetable broth and farro and bring to a boil. Reduce to simmer and cook until the farro has absorbed all the liquid, about 10 minutes. If not using a quick-cook variety of farro, simply prepare according to the directions on the package. They’re there, I promise!

In a food processor, blend mint and peas until fine. Add in garlic, parmesan cheese, then slowly add the olive oil until pesto is desired consistency (I used about 1/2 a cup!).  Spoon desired amount of pesto on to the farro while it is still warm and mix until farro is covered.

Prepare vegetables as desired. I my tossed my asparagus and mushrooms with a tablespoon of olive oil and a little salt and pepper, then roasted  at 400 °F for about 15 minutes.

Once veggies are prepared, simply mix in to the warm farro and sprinkle some goat cheese on top. Serve warm, room temp or cool… it’s delicious no matter what!