Benefits of Green Split Peas
This pesto is made with fiber-rich green split peas, which are ultra-filling, but won’t leave you feeling like you need to take a nap shortly after eating. Like most pulses, including beans, lentils, and chickpeas, green split peas pack a hefty serving of protein in each serving. (16 grams per cooked cup!) They also contain a trace mineral called molybdenum, which is thought to help detoxify the body from sulfites– a common preservative. They are the perfect addition to this lighter Italian dish, which also happens to be free of added oil and sugar.
What I love about making pesto is that it’s easy to adjust as you go. I’m obsessed with garlic, and could probably overdo it for some of my dinner guests, but if it’s not your thing, you can simply use less or omit it all together. I’d say one of the biggest life-lessons I can pass on, at least when it comes to cooking, is to taste your food as you prepare it, so it always turns out perfectly for YOUR taste buds. Every recipe is adaptable!
Gluten-Free Pasta Shell Options
Stuffing this hearty pesto into jumbo pasta shells makes for a very impressive-looking presentation for dinner guests, and you can easily keep this dish gluten-free by using a brown rice pasta shell. However, if you’d prefer to skip the pasta all together, try stuffing this pesto in endive leaves, spooning it into zucchini halves that have had the seeds scooped out, or rolling it up in a thinly sliced vegetable, such as eggplant. The options are endless, and all would make a delicious baked option. I hope you enjoy it!
If you try this recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience. — Reader Feedback: What’s your favorite comforting dish as we transition into Fall weather? Disclosure: This post was originally sponsored by USA Pulses and Pulse Canada in 2016, but has since been updated.
