This is uber simple and quick but delicious and filling. Often that’s just what you need. And this one’s healthy too, as long as you can constrain yourself to normal-sized portions. I adore fresh pesto, but due to the cheese-hating Mr Roast Chicken, I hardly ever have it as I love to put in as much parmesan as I can. So I’ve been reading lots about cheese-free pestos and have come up with this one. Creamy, slightly sweet and so so moreish it’s a winner in our house!
Spinach, Pea and Pine Nut Pesto Pasta
300g frozen peas – defrost half of these prior to cooking
6 ‘balls’ frozen spinach – defrosted
50g pine nuts
2 cloves garlic
juice of one lemon
2 tablespoons olive oil
salt and pepper to taste
- Cook the pasta according to packet instructions and add the 100g frozen peas about 3 minutes before the end – you should be able to finish the pesto by the time the pasta and peas are done.
- Blend the spinach, pine nuts, lemon juice, garlic, olive oil, salt and pepper in a food processor. You might want to add the lemon juice, oil and seasoning little by little until you get the flavour and texture you like.
Good one for a meat-free Monday – or any Monday – I’m linking up with the fabulous