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Split Pea Pesto Pasta with Crispy Pancetta

Running to the Kitchen
  • 2018 minutes
  • Serves 4

INGREDIENTS

2 1/2 cups

cooked split peas

1/4 cup

packed basil leaves

1

large clove garlic

1 tbsp

lemon juice

1 tbsp

pine nuts

salt and pepper

3/4 cup

water

1/4 cup

extra virgin olive oil

1/2 cup

grated parmesan cheese

1 lb

Gemelli shaped pasta

1/4 lb

pancetta, chopped

shaved/grated parmesan for serving

4

poached eggs

red pepper flakes for serving