This recipe originally appeared in the Fall 2021 issue of Tracy Anderson Magazine, available now on newsstands and for digital download.
We’re here to spill the tea on matcha. When it comes to finely ground green tea powder, Chef Sean Patrick Gallagher goes beyond brewing up an Instagram-famous matcha latte. Instead, he takes a creative culinary approach (as he usually does) and created this matcha-infused pasta recipe for Tracy Anderson Magazine, to ring in the new year. The nutrient-rich ingredient shines bright in this recipe, which also brings together brown rice tagliatelle, peas, parsley, and mint for optimal flavors.
Keep scrolling to learn how to make this Matcha Pea Pesto Pasta, a crowd-pleasing dish you’ll love so matcha.
Matcha Pea Pesto Pasta
- ¼ cup olive oil, divided
- 1 shallot, minced
- 2 cloves garlic, finely grated
- 2 lbs frozen peas
- Salt and pepper to taste
- ½ cup pine nuts, toasted
- 1 bunch mint, leaves picked, divided
- 1 bunch parsley, leaves picked, divided
- ½ cup vegan Parmesan, divided
- 1 lemon, juiced and zested
- 1 Tbsp matcha powder
- 1 lb organic brown rice tagliatelle
- In a sauté pan, add one-half of olive oil and sauté shallot and garlic until soft, then add peas. Season with salt and pepper, and cook for 2 to 3 minutes.
- In a blender, combine two-thirds of cooked peas, pine nuts, two-thirds of mint and parsley leaves, one-half of vegan Parmesan, lemon juice and zest, matcha powder, and remaining olive oil, then purée until smooth.
- Boil tagliatelle according to package instructions. To serve, mix pasta with pea pesto, remaining cooked peas, mint and parsley leaves, and vegan Parmesan. Serve hot, room temperature, or cold.
For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on newsstands now and on tracyanderson.com.
Categorized under Recipes