Pea Pesto Pasta
Ingredients
Metric
160 g pasta, penne
160 g frozen peas
Pea Pesto:
160 g frozen peas
50 g walnuts
20 g fresh basil basil
15 g nutritional yeast
120 ml milk | soy, oat or cashew
3 cloves garlic
1 tsp salt
Optional Garnish:
2 tbsp fresh basil
⅛ tsp ground black pepper
US
2 cups pasta, penne
1 cup frozen peas
Pea Pesto:
1 cup frozen peas
½ cup walnuts
½ cup fresh basil basil
2 tbsp nutritional yeast
½ cup milk | soy, oat or cashew
3 cloves garlic
1 tsp salt
Optional Garnish:
2 tbsp fresh basil
⅛ tsp ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME20 minutes
TOTAL TIME30 minutes
Steps
1Defrost the peas. Make the pesto. Add defrosted peas, walnuts, basil, nutritional yeast, garlic, milk and salt to a mini food processor.
2Blend until combined and set aside.
3Fill a deep cooking pot (20 cm ~ 8 inch) with water. Bring to a boil. Add pasta to the pot and stir.
4Reduce heat to low and simmer the pasta, uncovered, for 12 minutes - or according to the time given in the packaging instructions. Taste the pasta to make sure it’s soft and cooked through. Drain.
5Add pesto to the cooked pasta.
6Mix to combine and cook, stirring continuously, for 2 minutes or until piping hot.
7Add peas and cook, stirring continuously, for another minute.
8Mix to combine.
9Transfer to plates.
10Garnish with fresh basil and sprinkle with freshly ground black pepper.
Nutritional Info
Makes 2 portions
630 Calories per portion
28g protein
93g carbohydrates
14g fiber
19g fat
630 Calories per portion
28g protein
93g carbohydrates
14g fiber
19g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, K
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
High in Omega 3 & 6
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Selenium
High in Zinc
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