Pea & Basil Pesto Pasta with Pine Nuts, Parmesan, Sundried Tomatoes & Rocket
- Prep time: 20 minutes
- Calories: 515
- 80 g of Basil
- 1 Cup of Peas
- 3 of Garlic Clove
- 1⁄4 Cup of Pine Nuts
- 1 of Lemon
- 1⁄4 Cup of Parmesan (Shredded)
- 250 g of Fusilli Pasta
- 50 g of Sundried Tomatoes Pieces
Boil Water:Fill a large pot with 2 litres of salted water, and bring to a boil.
Prepare Pesto:To food processor, add basil leaves, peas, 2 garlic cloves, pine nuts, roughly 11⁄2-2 Tbsp lemon juice, lemon zest, parmesan and a pinch of salt and pepper. Mix to combine. While processor is running, stream in about 1⁄4 cup olive oil. Continue blending, scraping down sides as needed, until creamy and combined. Taste and adjust seasonings as required.
Cook Pasta:Add pasta to boiling water and cook for about 10 minutes. Be sure not to overcook, and drain when ‘al dente’ and still have a slight bite to them. Return cooked pasta to pot off heat and set aside.
Finish Pasta:Thinly slice remaining garlic clove. Heat frypan over medium heat. Add olive oil, garlic, and sundried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant but not browned. Turn off heat and remove pan from burner. Add cooked pasta, 3⁄4 of the pea pesto and toss to coat. Drizzle with extra olive oil as desired.
You Plate It:Add a few handfuls of the rocket & baby spinach to the pasta and pesto. Toss to combine. Serve warm with additional pesto on the side or stir through the extra. Season to taste with salt and pepper. Enjoy!