PEA AND SPINACH PASTA WITH HOMEMADE PESTO
Feeds: 4 people Time: 20 minutes
for the pesto
100g (2/3 cup) pine nuts
200ml (2/3 cup) olive oil
30g fresh basil leaves, with the stems torn off
2 cloves of garlic, peeled
juice of 2 lemons
a pinch of salt
for the pasta
pasta (your usual amount of your usual pasta!)
300g frozen peas
200g fresh spinach leaves
salt and pepper to season (preferably Himalayan salt as it's unrefined)
grated cheese, optional
Bring a saucepan of water to the boil for the pasta.
- To make the pesto, place all of the ingredients in a blender and blitz until smooth. Set aside.
- Place the pasta and peas together in the boiling water and cook until the pasta is done (usually 5 minutes for fresh pasta, 10 minutes or so for dried). Once it's cooked, drain it off and place it back in the saucepan. Stir through the pesto and spinach leaves, and place back on a low heat until the pesto has heated through and the spinach has wilted. Season with salt and pepper, and grate over a little cheese if you like (I did!).
Adapted from: Deliciously Ella