Fettuccine with Herbed Pea Pesto

Take a break from the old with our new-fashioned pesto featuring peas, mint and parsley

8 oz. fettuccine pasta

11⁄ cups frozen peas, thawed, drained

2

1⁄ cup fresh mint leaves

2

1⁄ cup fresh parsley leaves

2

1⁄ cup olive oil

4

1⁄ cup grated Parmesan cheese

4

2 Tbs. lemon juice

2 cloves garlic

2 links smoked chorizo sausage

( 3.5 oz.), sliced 1⁄ cup whole natural almonds, 4 toasted, chopped Parmesan shavings and additional mint (optional)

Cook pasta according to package directions. Reserve 1⁄ cup cooking 2 liquid. Drain pasta; return to pot. Meanwhile, in food processor, pulse peas, 1⁄ cup mint, parsley, oil, grated 2 Parmesan, lemon juice and garlic until almost smooth. Reserve.

Coat 12" nonstick skillet with cooking spray; heat over medium heat. Add chorizo; cook until lightly browned, 2 min. per side. Stir pea mixture, chorizo and reserved cooking liquid into pasta. Serve topped with almonds, Parmesan shavings and additional mint.

Servings: 4. Active time: 30 min. Total time: 30 min. Calories: 568

Protein: 20g Fat: 30g (7g sat.) Chol.: 26mg Carbs.: 54g Sodium: 405mg Fiber: 6g Sugar: 5g