weeknight meals

Fresh Garden Pea + Kale Pesto Pasta

Garden pea and kale pesto pasta | Hello Victoria

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.

Garden pea and kale pesto pasta | Hello Victoria

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!

Garden pea and kale pesto pasta | Hello Victoria

Fresh Garden Pea + Kale Pesto Pasta

Ingredients
  

  • 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

Instructions
 

  • 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.

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Homemade Pizza Dough

Home made pizza dough recipe | Hello Victoria

Every pizza is a personal pizza if you believe in yourself

A couple of years ago I found myself working at a little cafe in Victoria. It was a great job, as there were only two of us in the kitchen, and we had plenty of freedom in terms of our hours etc. One of the other great perks of this job was the lunch! Most restaurants etc. have free food as part of the job, but from my experience it’s almost always unhealthy! Pasta, pasta, pasta… pretty much cheap carbs every day. But here we could make our own lunches with salads, sandwiches, and the occasional pizza!

They would make these individual pizzas for lunch each day, with different toppings. And boy, were they good! They would also sell the pizza dough for people to make their own at home.

Home made pizza dough recipe | Hello Victoria

Easy pizza dough recipe | Hello Victoria

As the baker, it was my job to make the pizza dough in large batches, and then we would defrost a few each day. These small balls made perfect thin crust personal pizzas – so you can imagine I decided to make them at home! I adjusted the recipe a little bit for myself (I’m not super into whole wheat flour), and then would make a batch and freeze them. Then, all you need to do is pull a couple little pizza dough balls out, and let them prove/defrost for a couple hours. You can even bring them out first thing in the morning, and let them defrost in the fridge. (more…)