Now, I think it’s pretty safe to assume that everyone likes pasta. (I mean, unless you’re celiac that is.) It’s always so warm and delicious… but often leaves me feeling a bit guilty. It’s not exactly health food, is it?
So when I saw this recipe from Waitrose, it felt like the perfect marriage of guilty pasta and veggies! This pesto is so vibrant and fresh tasting, with the garden peas… while also still feeling like a traditional pesto, with garlic and basil. It’s delicious, but also feels almost healthy.
The perfect recipe to enjoy after spending the day gardening in the allotment 🙂 Which is pretty much what we do every weekend!
So if you’re looking for a quick meal on a weeknight, this is the jam! And you can easily swap out the kale for spinach, or another similar green. In fact, I actually prefer the flavor with the spinach as opposed to kale. It’s subtler, which allows the pea and basil to really shine.
If you’re the type to keep frozen peas on hand, it’s an easy fridge meal. That is, if you’re the type who keeps spinach or kale on hand. 😉 Enjoy!
Place the peas in a bowl, and cover with just boiled water. Let sit for 30 seconds, then drain and rinse in cold water.
Blanche the kale/spinach in boiling, salted water for 1 minute. Drain, and pat dry.
Transfer the peas, kale, garlic, nuts, parmesan cheese, and a healthy pinch of salt to a food processor. Mix until everything is chopped, and drizzle in just enough oil to keep it moving.
Add a splash of lemon juice and a sprinkle of chilli flakes, to taste. Add any more salt if desired.
Cook the pasta according to the package directions, and drain, reserving a ladle of the pasta water.
Add a splash of the pasta water into the pesto, and whizz to combine. Stir together the pasta, and pesto, adding more water to give it a silky texture. Taste, and serve with extra parmesan or chilli flakes.
Is this a healthy muffin? Is there such a thing as a healthy muffin if it contains sugar?
I mean sure, you can make all sorts of paleo “blah-blah-naturally-sweetened-with-bananas” type things… but those aren’t reeaaallly muffins. Muffins are fluffy, slightly sweet, with a delicious crusty top. They’re basically cupcakes without the frosting, if we’re being honest with ourselves. They’re cupcakes we can feel better about eating.
Buuut, if there was such a thing as a healthy muffin – this would be it! It does contain sugar, but also has pumpkin purée, apple, carrot, and zucchini (courgette) inside. Not to mention pumpkin seeds and sunflower seeds.
It might not seem like the kind of recipe for the beautiful sunny weather we’ve been having, but I think it works. The flavours may feel like fall (with the pumpkin, cinnamon, and cloves) but the fact that it’s healthy makes it feel like summer to me! I can’t be the only one who craves salad and other healthy foods once the weather heats up? Goodbye hearty and rich stews – hello BBQ!
In my humble opinion, if carrot cake is acceptable all year round, why not these?
So if you’d like a morning treat, or something to bring the office, and are looking for healthier options – why not try these? I can guarantee you that you won’t be disappointed.