Cheese

Pea Pesto Pasta Bake

by:
October 12, 2020
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Pea Pesto Pasta Bake
Photo by marvelous munch
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 4 people
Author Notes

A traditional pesto is made with herbs, nuts, oil, and parmesan, we decided to change that up a little. Welcome our Pea Pesto Pasta Bake. This pesto still holds true to the herby flavor you think of with this type of dish, however it is much creamier and less nutty. Made with fresh basil, frozen peas, parmesan, and garlic, this pesto is sure to be your new favorite weeknight meal. Check out the recipe below! —marvelous munch

What You'll Need
Ingredients
  • Pea Pesto
  • 1/2 cup basil leaves
  • 1 cup frozen peas
  • 1/2 cup parmesan cheese
  • 1 1/2 cups olive oil or avocado oil
  • 2 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Pasta Bake
  • 1/2 cup grape tomatoes sliced in half
  • 1 zucchini sliced
  • 1 bell pepper sliced or chopped
  • 1/2 yellow onion sliced
  • 1 pound rigatoni or ziti pasta
  • 2 chicken breasts cubed
  • 1 tablespoon olive oil or avocado oil
  • 1 1/2 cups mozzarella cheese shredded
  • 2/3 cup parmesan cheese shredded or grated
Directions
  1. Preheat oven to 375°
  2. Add all pesto ingredients to the blender and blend until smooth
  3. Slice zucchini and place on paper towels, add salt to the top to help remove the water
  4. In a saute pan over medium head add oil
  5. Add chicken to the pan and saute until cooked majority of the way. It's okay if this is not 165° because we will be baking this as well
  6. Cook the pasta in salted water until al dente. Reserve some of the pasta water
  7. Take the salted zucchini and squeeze out the water. This is important because it will allow the pasta to keep the thick pesto sauce. If you skip this step the bake will become watery.
  8. In a large baking dish add the pasta, tomatoes, zucchini, peppers, onion, chicken, and pesto. Mix well
  9. Stir in the mozzarella cheese and even the pesto pasta out in the pan. If you feel the mixture is too thick add a ¼ cup pasta water at a time to get your desired consistency
  10. Top the pasta off by covering it in parmesan before putting in the oven
  11. Bake in the oven uncovered for 20-25 minutes or until the top begins to crisp and brown
  12. Remove from oven and serve!
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