Pesto pasta with peas
A Italian dinner for the galley that copes with rough seas, one pot, about 10 min hands-on.
- Dinner
- Italian
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Dried pasta (durum wheat)400 g (100 g)
- Basil pesto (jar)120 g (30 g)
- Frozen peas200 g (50 g)
- Parmesan (block)40 g (10 g)
Method
- Cook pasta; add peas for the last 2 minutes.
- Drain, keeping a splash of water.
- Toss with pesto and parmesan.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the freezer.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Gluten, Milk / lactose, Tree nuts — always check the labels of what you buy.
Per serving
- kcal
- 577
- protein
- 21 g
- fat
- 17 g
- carbs
- 84 g
- sugar
- 6 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes