Pea Pesto Pasta
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Pea Pesto Pasta
Recipe by Michael Weldon
Dietaries – Vegetarian
Serves – 4
Prep Time – 10-15 mins
Cook Time – 15 mins
Ingredients
1 Pack San Remo Gluten Free Pasta
Pea Pesto
1 cup frozen peas, soaked in hot water to defrost
2 garlic cloves
1 bunch basil
½ bunch parsley
¼ cup pine nuts
¼ cup parmesan cheese, grated
¼ cup Squeaky Gate extra virgin olive oil
Pinch of Coles sea salt
Pinch of Coles black pepper
Toasted seeds
¼ cup toasted pumpkin seeds
¼ cup toasted sunflower seeds
¼ cup toasted pine nuts
Extra parmesan to serve
Method
In a mortar and pestle, pound the garlic into a paste, then add the pine nuts and do the same.
Add in the parsley and basil, pound into a green paste.
Add in the peas and pound into a chunky pesto.
Add the grated parmesan cheese, olive oil, salt, and pepper, and pound to combine everything.
Cook the pasta following the instructions on the packet.
Once cooked, drain and reserve a little pasta water. Add the pasta back into the pot it was cooked in and add in the pesto.
Mix to coat the pasta in the pesto, adding a little pasta water to help the texture.
Serve the pasta topped with the toasted seeds and more parmesan.
