Speedy Sugar Snap Peas Pesto Pasta
A quick pasta loaded with greens and a delicious twist on a classic pesto.
Substitutes?
- No pumpkin seeds? Try with sunflower seeds or pine nuts instead.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 2
Ingredients:
180 g Sugar snap peas
2 tbsp Parmesan
2 tbsp Pumpkin seeds
1 Garlic clove
3 tbsp Olive oil
½ Lemon
½ Broccoli (cut into florets)
Pasta (cooked )
Recipe:
- Add the sugar snap peas, parmesan, pumpkin seeds, garlic, lemon juice, olive oil, salt and pepper in a food processor. Blend for about 3 minutes, until smooth or to your desired consistency. If the pesto is too dry, add a splash of water and blend again. Season to taste with salt and pepper.
- Pan-fry the broccoli florets (or other greens of choice) in a little olive oil for about 5 minutes, until tender.
- Add the al dente cooked pasta to the pan with the broccoli, a few dollops of pesto and a splash of pasta cooking water. Mix well and serve.
How to store
The pesto will keep in an airtight container, in the fridge, for up to 7 days, or in the freezer for up to 3 months.
Leftovers
If you have any leftover pesto use it for: Smashed Potatoes: Smashed potatoes with a scrumptious pesto sauce are easy to whip up and make a great side dish for dinner. In a salad: Whisk your homemade pesto with a little more olive oil and lemon juice and drizzle over salads. Serve as a dip: This pesto is also delicious and served as a dip on a cheeseboard with crackers and veggies! On a sandwich: This pesto is equally delicious spread on toasted bread with your favourite pesto fillings like cheese!
