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Pea pesto pasta

Pea pesto pasta

7
Points®
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Wholemeal pasta, dry

240 g, spiral variety

Frozen green peas

125 g

Garlic

2 clove(s), chopped

Grated parmesan cheese

¼ cup(s), (20g)

Fresh basil

¼ cup(s), leaves

Lemon juice

¼ cup(s), (60ml)

Olive oil

3 tsp

Instructions

  1. Cook pasta following packet instructions. Drain. Return pasta to pan.
  2. Meanwhile, cook peas in small saucepan of boiling water for 3-4 minutes or until bright green and just tender. Drain and refresh under cold water. Drain.
  3. Process peas, garlic, parmesan, basil, juice and oil in a food processor until combined. Add 1-2 tablespoons warm water if pesto is too thick.
  4. Add pesto to pasta and toss to combine. Serve.

Notes

TIPS: You can use pecorino cheese instead of parmesan. Add ½ tsp dried chilli flakes with peas in Step 3. Swap peas for 130g frozen shelled edamame (immature soy beans).

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