• L U N C H • – Pea pesto pasta with spinach, tomatoes and cheese. A quick, …

• L U N C H • 🍝

– Pea pesto pasta with spinach, tomatoes and cheese.

A quick, easy and nutritious one for lunch today! Luca absolutely loved it so I have saved some for lunch tomorrow. 😋

Ingredients

Fusilli pasta
frozen peas (100 grams)
4 mint leaves
¼ garlic clove, small
15g parmesan cheese
3 tablespoons olive oil
¼ cup water – add 1 tablespoon at a time
Spinach leaves wilted (optional)
Cherry tomatoes (optional)

Method 👨‍🍳

Boil the pasta in a saucepan of water for 10 minutes or as per the instructions on the packet.

Drain and empty into a bowl for serving.

In the meantime, place the peas and mint leaves in another saucepan of boiling water. Simmer for 5 minutes or until the peas are cooked through.

Drain the peas and mint and place them in a small blender with the garlic, parmesan cheese, and olive oil.

Blend until it makes a smooth paste.

Add your water one tablespoon at a time to reach your desired consistency for your pea pesto sauce.

Serve over the cooked pasta and mix in the wilted spinach and chopped cherry tomatoes. (I also mixed in some mozzarella cheese at the end, but this is optional too).

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