Pea and asparagus pesto pasta
26 May 2022
by Dinna
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This green pea and asparagus pesto pasta is super easy to make, perfect for spring Β & summer lunches. The recipe is vegan, but feel free to add Parmesan for a vegetarian version or use plant-based alternative. Serve it with a crispy salad.
Ingredients
- 1 bunch asparagus
- 4 spring onions
- 1 cup frozen peas, defrosted
- Β½ lemon, zested and juiced
- 2 Tbsp toasted pine nuts (optional)
- 1 handful mint leaves
- 1 clove of garlic
- Salt & pepper
- 200g pasta of your choice
- Olive oil
Instructions
- Discard the woody ends of the asparagus. Cut off the tips and set these aside.
- Cook the pasta according to the packetβs instructions. Add the asparagus tips to the last minute of the cooking, then drain and keep warm.
- Meanwhile, finely chop the spring onion and garlic. Cut the asparagus stems into small pieces.
- Heat the oil in a pan, add the spring onion and garlic. Fry for 30 seconds, then add the peas and asparagus. Add the lemon juice and a dash of water. Sautee, under cover, for 3-5 minutes until tender.
- Let it cool a bit, then transfer the mixture to a small food processor. Add the mint and pine nuts, then whiz until you get a textured paste. Season to taste, add some lemon juice and olive oil to your liking.
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Categories
- Meal Type: - Everyday - Lunch - Main - Pasta - Quick & Easy - Seasonal
- Cuisines: - Italian
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Vegan - Vegetarian
- Skill Levels: - Easy
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