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Green pea and spinach pasta with grilled pepper and artichoke

I always have peas in my freezer and like to keep jarred roasted pepper and artichoke in the pantry too, as they are very useful for speedy meals or treats. This green pea and spinach pasta with grilled pepper and artichoke is a perfect example. It’s on the table within 15 minutes! It’s yummy, hearty and vegan and can be served with gluten-free pasta too (I used chickpea fusilli).
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g pasta of your choice
  • 2 handful of spinach
  • 6 pieces of grilled artichoke hearts from jar
  • 1 roasted/barbecued/grilled red pepper
  • 1 Handful of black olives
  • Mint leaves to serve
  • For the pesto:
  • 2 cloves of garlic minced
  • 100 g green peas
  • 100 g spinach
  • 100 ml vegetable stock approx.
  • Juice and zest of ½ lemon
  • 1 handful of mint leaves or pea shoots
  • 1 Tbsp toasted pine nuts optional

Method
 

  1. Thinly slice the grilled pepper.
  2. Cook the pasta according to the packet instructions. Add half of the spinach for the last minute of the cooking time. Drain, then set aside and keep warm.
  3. Meanwhile, in other saucepan heat a spoonful oil, fry the garlic for a few seconds, then add the stock and the green peas. Bring to a simmer and cook for 3 minutes. Add the remaining spinach, then turn off the heat and cover. After a minute, add the lemon zest and juice, then the mint and pine nuts (if used). You should get a thick soup- if it’s too thin, take away some of the liquid.
  4. Using a hand-held blender, blitz the soup into a thick, coarse paste.
  5. Mix the pasta with the drained spinach, then fold in the pepper, artichoke and olive pieces. Warm through, if needed.
  6. Garnish with mint leaves and freshly ground pepper, then serve.