Pea Pesto Pasta

Pea Pesto Pasta


- 1 cup frozen peas
- 2 cloves garlic, finely chopped
- 30g pinenuts or blanched almonds, lightly toasted
- 30g chopped parmesan cheese
- ½ cup fresh mint leaves
- Fresh pasta, cut out into spaghetti shape
- 1 tbs olive oil
- Freshly ground black pepper


1. First, make your fresh pasta (recipe can be found HERE!) Once you’ve rolled your pasta out, you’ll need to cut it into thin spaghetti strips.
2.Cook your peas in boiling water for 2 – 3 minutes (grab an oldie to help with this). You want the peas to be tender but still crisp.Drain them, and then plunge them into a bowl of cold water (as this stops the cooking process and keeps your peas crisp). Drain again, and pat dry.
3.To make the pesto, combine the peas, garlic, pine nuts, cheese, mint and olive oil in a food processor and pulse until coarsely chopped. If you don’t have a food processor you could use a stick blender. Season with pepper and put your pesto into a large pasta bowl.
4.Cook your pasta in boiling water until al dente – grab your oldie again for this bit! Fresh pasta cooks really quickly so should only need 3 – 4 minutes to cook.If you decide to use dry pasta for this recipe, that will need about 10 minutes to cook.
5.Drain your pasta and set aside about 1 cup of the cooking water. Add enough of the cooking water to the pesto to just moisten it. Add your pasta and toss the pesto through it – adding more cooking water if you need to. Then it’s ready to serve!

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