Pea and kale pesto pasta
Ingredients
- 1 teaspoon bouillon
- 1 clove garlic, peeled
- 200g kale, washed and chopped with the main stems through the leaf removed
- 200g frozen peas
- Large handful mixed nuts
- 1 tablespoon rapeseed oil
- 50g grated cheddar or Parmesan
- Juice of 1 lemon
- Large handful of light herbs. Use either on their own or a mix of 2 or 3 (basil, mint, chives, flat leaf parsley or tarragon)
- Maldon Sea Salt
- Grind black pepper
Timings
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
Pea and kale pesto pasta
This is my new revelation in a quick-fix pasta or gnocchi sauce. It’s fresh, vibrant, full of flavour and super nutritious – it basically sums up DizzleSky food! It’s the quickest hot meal I can throw together and has become a staple Saturday lunch at home.
Method
Bring a pan of water and bouillon to the boil. Add the garlic and kale, and bring it back to the boil for 3 minutes. Then add the peas and bring it back to the boil for the last time. Once it has boiled, drain well and rinse well with cold water until cool. This is called ‘refreshing’ and helps to retain the vibrant green in the vegetables.
Place in a blender with the rest of the ingredients and pulse until coarse. Taste for seasoning and amend if necessary. It might need some salt, another squeeze of lemon or some cheese.
Bring a pan of water to the boil and cook the pasta as per the packets instructions. Drain and stir through the pesto.
Serve with lemon wedges and grated cheese.
DOWNLOAD OR PRINT RECIPE HERE.
Any leftovers go really well stirred through green lentils or brown rice for an easy lunch or dinner the next day. Add some roasted tomatoes, rocket and fried halloumi and you’ve got a whole new meal (it will keep in the fridge for five days).”
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