Wholemeal Penne With Peas & Almond Pesto
Wholemeal Penne With Peas & Almond Pesto
Share Recipe Favourite Download PDFThis is quick, healthy, easy and a very yummy lunch or dinner dish.
Ingredients
- 3 cups penne or whatever pasta you like
- 1 bunch asparagus woody ends removed
- 1 tbsp extra virgin olive oil
- 1 cup frozen peas
- parmesan cheese or ricotta, to serve (optional)
- 0.25 cup almonds roasted
- 1 cup mint leaves
- 0.5 cup parsley leaves
- 1 lemon zest & juice
- 1 clove garlic optional
- 0.25 cup hot water
- sea salt & cracked black pepper
Instructions
- Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions. For the last minute, throw in the asparagus spears just to start the cooking process. Drain, reserving 1/2 cup of the pasta cooking water. Pick out the asparagus spears and run under cold water. Roughly chop the asparagus. Set both aside.3 cups penne, 1 bunch asparagus
- 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.0.25 cup almonds, 1 cup mint leaves, 0.5 cup parsley leaves, 1 lemon, 1 clove garlic, 0.25 cup hot water, sea salt & cracked black pepper
- Place a large frying pan over medium heat. Add the olive oil and let it heat a little. Add the frozen peas and asparagus and stir for 1 minute. Stir through the cooked pasta, reserved pasta water and pesto.1 tbsp extra virgin olive oil, 1 cup frozen peas, 1 bunch asparagus
- Season and serve with grated parmesan or dollops of ricotta.parmesan cheese
Keywords
