Super Green Pesto Pasta
Ingredients
- 15 g fresh basil
- 10 g Parmesan cheese
- 15 g pine nuts plus extra to serve
- ½ clove garlic
- 30 ml extra virgin olive oil plus extra for frying
- 1 courgette
- 100 g frozen peas
- 160 g fresh egg tagliatelle
- fine salt
Equipment
Food processor
Frying pan
Large pot
Colander
Grater
Chopping board
Chopping knife
Baking tray
Wooden spoon
Tongs
Instructions
- 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.
- Toast the pine nuts in the oven for 6 minutes or until golden and smell toasted.
- Grate the Parmesan. Grate a little extra to sprinkle on top later.
- Dice your courgette and set aside for later.
- 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.
- Gradually whizz in the extra-virgin olive oil until you have a glossy pesto. Transfer to a small bowl.
- Heat 1 tbsp extra-virgin olive oil in a frying pan and fry the courgette for 2–3 minutes until lightly coloured. Add the frozen peas and allow to defrost and warm through.
- 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.
- Serve with a scattering of pine nuts and Parmesan.
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.
Nutrition
Calories: 498kcal