Pine nut pesto pasta
Pine nut pesto pasta
Ingredients
- 1 tbsp light cream, to taste
- Finely shredded parmesan cheese
- 500g fettuccine or spaghetti
Pine nut pea pesto
- 1 cup frozen peas
- 125g (1 cup) raw pine nuts
- 2 large cloves garlic, chopped
- 4 tbsp olive oil
- 25g (1 cup) firmly packed mint or basil leaves
- 1 tsp rock salt, and freshly ground pepper
Method
- Cook pasta in plenty of boiling water until al dente and drain.
- Pour boiling water over peas to thaw. Drain, place with pine nuts and garlic in food processor and blend coarsely. Scrape down the sides of the bowl.
- Add oil, choice of herbs and salt. Blend again to a medium thick paste. Season well with pepper.
- Spoon into saucepan with pasta. Using 2 spoons, toss over medium heat, adding cream, until heated through.
- Serve with parmesan cheese.
Tips
Accompany this dish with crisply cooked vegetables, such as broccoli, trimmed whole green beans, or asparagus.| Nutrients per serve | |
| Energy | 2282 kj |
| Protein | 16 g |
| Fat | 30 g |
| Saturated fat | 4 g |
| Carbohydrate | 52 g |
| Sugars | 2 g |
| Dietary fibre | 6 g |
| Sodium | 603 mg |
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