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Pine Nut Pesto Pasta

  • 500g fettuccine or spaghetti
  • 1 tablespoon light cream to taste
  • Finely shredded parmesan cheese
  • Pine Nut Pea Pesto:

  • 1 cup frozen peas
  • 125g packet (1 cup) raw pine nuts
  • 2 large cloves garlic, chopped
  • 4 tablespoons olive oil
  • 25g (1 cup) firmly packed mint or basil leaves
  • 1 teaspoon rock salt, and freshly ground pepper

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.

Handy Tips

Accompany this dish with crisply cooked vegetables, such as broccoli, trimmed whole green beans or asparagus.

Serves 6

NUTRIENT content per serve

Energy 2282kJ,Protein 16.4g,Fat,total 30.2g,- saturated 4.2g,- monounsaturated 14.4g,- polyunsaturated 9.9g,Carbohydrates, total 52.4g,sugars 1.5g,Sodium 603mg,Dietary fibre 6.3g.


Nuts for Life Newsletter 1 – July 2003 Issue