Wholemeal Penne With Peas & Almond Pesto
Wholemeal Penne With Peas & Almond Pesto
It’s quick, healthy, easy and a very yummy lunch or dinner dish.
Ingredients
Almond & Mint Pesto:
- 1/4 cup almonds roasted
- 1 cup mint leaves picked
- 1/2 cup parsley
- 1 lemon Juice and rind
- 1 clove garlic optional
- 1/4 cup water hot
- sea salt
- cracked black pepper
- 3 cups penne or whatever pasta you like
- 1 tablespoon olive oil extra Virgin
- 1 cup frozen peas
- 1 bunch asparagus washed and ends trimmed
- parmesan cheese or ricotta cheese to serve, optional
Instructions
Method:
- Bring a large pot of salted water to the boil. Cook the pasta according to packet directions. For the last 1 minute – throw in the asparagus spears with the pasta just to start the cooking process. Drain, reserving 1/2 cup of pasta water. Pick out the asparagus spears and run under cold water. Roughly chop the asparagus. Set both aside.
- To make the pesto: Throw all the ingredients in a blender or food processor and pulse to combine. You may want to add a little more water or olive oil at the end if you like it to be a thinner consistency.
- Heat a large frying pan on medium heat. Add the olive oil and let it heat a little. Add the frozen green peas & asparagus and stir for 1 minute. Add the cooked pasta, pasta water and then follow by adding the almond pesto. Stir the pesto through the pasta and vegetables. Serve with grated parmesan or dollops of ricotta.
Nutrition
Calories: 584kcalCarbohydrates: 99gProtein: 22gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 22mgPotassium: 836mgFiber: 11gSugar: 7gVitamin A: 2622IUVitamin C: 46mgCalcium: 154mgIron: 7mg
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