Speedy Sugar Snap Peas Pesto Pasta
A quick, tasty pasta dish loaded with greens, and a delicious twist on a classic pesto.
Substitutes?
- No pumpkin seeds? Try with sunflower seeds or pine nuts instead.
- Vegetarian or vegan? Use a plant-based alternative instead of parmesan.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
180 g sugar snap peas
2 tbsp parmesan
2 tbsp pumpkin seeds
1 garlic clove
3 tbsp olive oil
½ lemon
½ broccoli (cut into florets)
pasta (cooked)
Recipe:
Add the sugar snap peas, parmesan, pumpkin seeds, garlic, lemon juice and olive oil to a food processor with some salt and pepper. Blend until smooth (or to your desired consistency). If the pesto is too dry, add a splash of water and blend again. Season to taste.
Pan-fry the broccoli florets (or any other greens of choice) in a little olive oil until tender (about 5 minutes).
Add the cooked pasta (we like ours al dente) to the pan with the broccoli. Add a few dollops of pesto and a splash of pasta water. Mix well, dish up and enjoy.
How to store
The pesto will keep in an airtight container in the fridge for up to 7 days, or in the freezer for up to 3 months.
Leftovers
If you have any leftover pesto use it for: Smashed Potatoes: Super simple to whip up, smashed potatoes with a scrumptious pesto sauce makes for a great side dish. In a salad: Whisk your homemade pesto with a little more olive oil and lemon juice and drizzle over salads. Serve as a dip: This pesto is delicious served as a dip, too - add it to a cheese board with some crackers and veg crudites. On a sandwich: You can't go wrong with pesto as a sarnie filler. Pop it on some toast with your cheese and so much more.
