Triple Green Pasta


The peas add little bursts of sweetness that really make this delicious. In keeping with our green theme, we used spinach pasta here — but you can use whole-grain pasta, if you prefer. Make only half the box of pasta, if you like, and save the rest of the pesto for later in the week.

kitchen gear

  • Measuring cup
  • Large pot
  • Large spoon
  • Colander
  • Tongs
  • Oven mitts
  • Serving bowl



  • 1 pound spinach linguine or fettuccini
  • 2 cups sugar snap peas or snow peas, or a combination, ends snapped off
  • 2 cups green peas (frozen is fine)
  • 1 recipe Parsley Pesto



  • Fill the pot 2/3 of the way full with water, put it on the stove. Turn the stove on, and set the heat to high.
  • When the water comes to a full, rolling boil, add the pasta and stir. When the water returns to a boil, lower the heat to medium. Set the colander in the kitchen sink.
  • Test the pasta for tenderness by carefully fishing a piece out with the tongs, running it under cold water, and tasting it. When it is almost tender, add the peas and cook for another minute, just until the peas turn bright green.
  • Pour the pot into the colander to drain the pasta. Put the pasta and peas in the serving bowl (or back in the pot), stir in the pesto, and serve right away. 

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