Creamy Pea, Asparagus & Broccolini Pasta with Mint Pesto
Pesto is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, pine nuts, coarse salt, basil leaves and hard cheese such as parmesan, all blended with olive oil. I have developed this tasty recipe without the cheese and oil to create this super-delicious and healthy pasta dish. When you have a tasty ingredient such as pesto, cooking for one can be both exciting and satisfying.
- Pea & Mint Pesto:
- ½ cup frozen peas, thawed
- ½ cup mint leaves
- 1 clove garlic
- ½ cup water
- ¼ cup pine nuts, toasted + 1 tbsp to serve
- 2 tbsp nutritional yeast + ½ tbsp to serve
- 1 tsp salt
- ¼ onion, finely diced
- 1 garlic clove, chopped
- ½ cup frozen peas
- 3 broccolini stems, sliced in half lengthways
- 3 asparagus spears, sliced in half lengthwise
- 100g dried chickpea casarecce pasta, cooked in boiling water
- Few mint leaves, to serve
- For pea and mint pesto, place all ingredients in small blender and process until smooth.
- For pasta, heat frying pan over medium heat. Add onion and garlic and sauté for 1 min.
- Add broccoli and asparagus and cook for a further 1–2 mins or until slightly charred and wilted. Add ¼ cup water to deglaze pan and steam peas, asparagus and broccolini for 1 min.
- Add pesto and cooked pasta and gently toss to combine in bowl, top with mint, extra nutritional yeast and extra pine nuts to serve.
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