Super Green Pesto Pasta
Donal's Notes
You won’t regret making your own pesto over the shop-bought variety. It has so much more flavour and vibrancy that you may never buy it again.
Food processor
Frying pan
Large pot
Colander
Grater
Chopping board
Chopping knife
Baking tray
Wooden spoon
Tongs
Instructions
1
Preheat your oven to 160C and put a large pot of water with plenty of fine salt on to boil while you do your prep.
2
Toast the pine nuts in the oven for 6 minutes or until golden and smell toasted.
3
Grate the Parmesan. Grate a little extra to sprinkle on top later.
4
Dice your courgettes and set aside for later.
5
In a food processor blitz the basil with the Parmesan, toasted pine nuts and garlic, season well with salt and pepper. Reserve some pine nuts to scatter over later.
6
Gradually whizz in the extra-virgin olive oil until you have a glossy pesto. Transfer to a small bowl.
7
Heat 1 tbsp extra-virgin olive oil in a frying pan and fry the courgettes for 2–3 minutes until lightly coloured. Add the frozen peas and allow to defrost and warm through.
8
Cook the pasta in your pot of boiling salted water for 2–3 minutes, then drain and add to the pan of veg along with the pesto.
9
Serve with a scattering of pine nuts and Parmesan.
