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Pea and Spinach Pesto Pasta

Pea and Spinach Pesto Pasta

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Pea and Spinach Pesto Pasta proves that being a simple dish doesn’t mean you lack any pizzazz. Fresh garden flavors are the star in this dish.

Pea and Spinach Pesto Pasta

All I seem to crave in Winter (Summer for my American readers) is pasta. Over the past few weeks, pasta and I have had quite some fun times, however I needed to lay off the cheesey bechamel sauces and pasta bakes (somehow extra cheese always gets involved!).

Giving up the idea of pasta entirely for a while seemed to hard. But then I had a green idea. No cheese, just green. Pea and Spinach pesto pasta was the perfect compromise. Body gets green, dinner is simple and I still get delicious pasta. Win-win yeah?

I had a huge bunch of beautiful big deep green English Spinach left over in my fridge, and I knew exactly how I could sneak the whole bunch into a delicious meal for Jackson and I. Bright green pesto pasta sauce. Jackson is a sucker for pesto, I am a sucker for pesto and I had recently bought some fancy pasta called Casarecce that is a Sicilian pasta, by Wikipedia description, Short lengths rolled into a S shape and recommended for dishes with eggplant, ricotta or BASIL!

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The meal is fairly simple to make it you have a food processor and equally as delicious if you don’t, but will be a little more chunky with chopped up spinach and whole peas.

Pea and Spinach Pesto Pasta

Rebecca Thexton
Pea and Spinach Pesto Pasta proves that being a simple dish doesn't mean you lack any pizzazz. Fresh garden flavors are the star in this dish.
Course Primi
Servings 2 servings

Ingredients
  

  • 120 grams 4 ounces casarecce pasta (or any pasta)
  • 1 cup green peas
  • 1 cup spinach
  • 3 tablespoons basil pesto
  • 1 clove of garlic
  • olive oil
  • salt and pepper
  • lemon and parmesan cheese to serve if desired

Instructions
 

  • Place pasta in a pot of salted boiling water to cook and set aside
  • In a food processor, blitz your peas, spinach and clove of garlic with a tablespoon of olive oil. If you don't have a food processor, you can bash, mash and chop.
  • Once blitzed, mix the basil pesto through and season with salt and pepper.
  • Set aside. Just before you remove pasta from the heat, collect half a mug of the pasta water. Do not throw this out - it's gold.
  • Strain pasta and return to the pot. Mix through the pesto and add some of the reserved pasta water back to the pasta to loosen the sauce.
  • Season with a drizzle of olive oil, salt and pepper, parmesan and lemon if desired.

 

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