Course Entrees
Difficulty Easy
Pulse Type Dry Peas
Nutrition 7g+ protein
Recipe Contributed By Running to the Kitchen

Share This Recipe

Split Pea Pesto Pasta

Prep Time 15 minutes
Cook Time 15 minutes



  • 2 1/2 cups split peas, cooked
  • 1/4 cup basil, leaves; packed
  • 1 large clove garlic
  • 1 tbsp lemon juice
  • 1 tbsp pine nuts
  • salt and pepper
  • 3/4 cup water
  • 1/4 cup olive oil, extra virgin
  • 1/2 cup parmesan cheese, grated


  • 1 lb pasta, Gemelli shaped
  • 1/4 lb pancetta, chopped
  • parmesan cheese, shaved/grated, for serving
  • 4 eggs, poached
  • red pepper flakes, for serving



  • Combine the split peas, basil, garlic, lemon juice, pine nuts, salt, pepper and water in a food processor.
  • With the food processor running, slowly drizzle in the olive oil. Stop and scrape down the sides as needed until the pesto is smooth.
  • Transfer pesto to a bowl and stir in parmesan cheese.
  • Store in an airtight container in the refrigerator until ready to use on the pasta (you can make this ahead of time if desired).


  • Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente, follow package directions for cook time (usually about 9 minutes for Gemelli).
  • Meanwhile, heat a small skillet over medium-high heat. Once hot, add chopped pancetta and cook until browned a crispy. Drain on a paper towel lined plate and set aside.
  • Once pasta is cooked, strain, reserving about 1 cup cooking liquid.
  • Place the pesto in the bottom of a large bowl. Add strained pasta to the bowl and toss until combined adding as much of the cooking liquid as necessary for desired consistency.
  • Fold in the cooked pancetta and spoon into serving bowls. Top with parmesan,a poached egg and a pinch of red pepper flakes.