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 healthy 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 flavour of 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!
Fresh Garden Pea + Kale Pesto Pasta
- 320 g frozen peas
- 150 g kale stems removed or spinach
- large handful basil
- 30 g toasted pine nuts
- 2 garlic cloves minced
- 3 tbsp grated parmesan plus more to serve
- 3 tbsp olive oil
- 300-500 g pasta
- chilli flakes lemon juice salt, to taste
- 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.