Spinach, Pea and Pine Nut Pesto Pasta

Spinach, Pea and Pinenut Pesto Pasta.JPGThis 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
(serves 4)

400g spaghetti
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

Method:

  1. 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.
  2. 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 Jacqueline Meldrum of Tinned Tomatoes, who compiles a week of meatless wonders for the coming week – take a look!

I love to hear what you think, what makes you smile and what you like eating - do leave a comment!

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