Pea and Spinach Pesto Pasta

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!

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
 
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.
Author:
Recipe Type: Primi
Serves: 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
  1. Place pasta in a pot of salted boiling water to cook and set aside
  2. 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.
  3. Once blitzed, mix the basil pesto through and season with salt and pepper.
  4. 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.
  5. 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.
  6. Season with a drizzle of olive oil, salt and pepper, parmesan and lemon if desired.
 

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