Pea & Basil Pesto Pasta with Pine Nuts, Parmesan, Sundried Tomatoes & Rocket
- Prep time: 30 minutes
- Calories: 515
- 80 Grams of Basil
- 1 Cups of Peas
- 6 Garlic Clove
- 0.25 Cups of Pine Nuts
- 1 Lemon
- 0.25 Cups of Parmesan Cheese
- 250 Grams of Fusilli Pasta
- 50 Grams of Sundried Tomatoes
- 1 75 Gram Pack of Rocket & Baby Spinach
Boil Water:Fill a large pot with 2 litres of salted water, and bring to a boil. Wash the fresh produce.
Prepare Pesto:To a food processor or stick mixer, add basil leaves, peas, 4 garlic cloves, pine nuts, roughly 1½-2 Tablespoons lemon juice or to taste, parmesan, and a pinch of salt and pepper. Mix to combine. While the machine is running, stream in about ¼ cup olive oil. Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending, add a bit more olive oil or water. Taste and adjust seasoning as required.
Cook Pasta:Add pasta to the pot of 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 the cooked pasta to the pot off the heat and set aside.
Finish Pasta:To the food processor, no need to clean add sundried tomatoes and remaining garlic. Chop until finely minced. Once your pasta is drained, heat a large high sided pan over medium heat. Once hot, add olive oil, garlic, and sundried tomatoes. Sauté for 1-2 minutes, or until the garlic is fragrant but not yet browned. Turn off heat and remove pan from burner, then add cooked pasta and toss to coat. Drizzle with extra olive oil as desired.
You Plate It:Transfer to a serving platter or mixing bowl and add ¾ of the pea pesto and a few handfuls of the rocket & baby spinach. Toss to combine. Serve warm with additional pesto on the side or stir through the extra. Season to taste. Enjoy!