Pesto Linguine with Snow Peas, Sun-Dried Tomatoes, and Lemon Zest
Pesto Linguine with Snow Peas, Sun-Dried Tomatoes, and Lemon Zest

This Recipe

  • Skill Level: Beginner
  • Serves: 6
  • Start to Finish: under 1 hour
  • Prep: 25 minutes
  • Cook: 35 minutes

Nutrition Facts

Amount per serving:
Total Calories: 332kcal (17%)
  • 201mg (8%) Sodium
  • 48g Carbs
  • 4g Fiber
  • 11g (18%) Fat
  • 1g (7%) Saturated Fat
  • 4g Sugars
  • 9g Protein
  • 52mg (5%) Calcium
  • 2mg (13%) Iron
332kcal (17%)201mg (8%)48g4g11g (18%)4g9g1g (7%)
Enjoy the classic Italian flavors of pesto, sun-dried tomatoes, and lemon zest in this linguine recipe. You’ll never believe it’s such a healthy pasta dish!


  • 2 cups fresh basil leaves
  • 2 cloves garlic, peeled
  • 2 tablespoons pine nuts, toasted
  • 3 1/2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 12 ounces linguine
  • 2 cups thinly sliced snow peas
  • 1/4 cup finely diced red onion
  • 1/4 cup sun-dried tomatoes (not packed in oil), coarsely chopped
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • Lemon zest from 1 large lemon



To make the pesto, combine basil, garlic, pine nuts, and 3 tablespoons oil in the work bowl of a food processor. Pulse until mixture forms a chunky-smooth paste, scraping down sides of work bowl as necessary. Season with salt and pepper. Bring a large pot of water to a boil. Add linguine; cook 4 minutes. Add snow peas; cook 3 more minutes. While linguine cooks, heat remaining oil in a medium skillet over medium. Sauté onion, tomatoes, and olives for about 6 minutes or until onions are translucent. Drain linguine and return to cooking pot; stir in pesto. Divide linguine among 6 plates. Top each with an even portion of the sun-dried tomato mixture and lemon zest and serve.
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