Donal Skehan
Super Green Pesto Pasta | DonalSkehan.com
  • spring

Super Green Pesto Pasta

November 26

You won’t regret making your own pesto over the shop-bought variety. It has so much more flavour and vibrancy that you may never buy it again.

  • time 30mins
  • serves Serves 6
Method
  1. In a food processor blitz the basil with the Parmesan, pine nuts and garlic, season well with salt and pepper and gradually whizz in the oil until you have a glossy pesto.
  2. Heat a little oil in a frying pan and fry the courgettes for 2–3 minutes until lightly coloured. Add the frozen peas and allow to defrost and warm through.
  3. Cook the pasta in a saucepan of boiling salted water for 2–3 minutes, then drain and add to the pan of veg along with the pesto. Serve with a scattering of pine nuts and Parmesan.

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Ingredients

2oz basil leaves

1oz Parmesan cheese, grated, plus extra to serve

2oz pine nuts, plus extra to serve

1 large garlic clove

1/3 cup extra-virgin olive oil, plus extra for frying

2 courgettes, diced

10oz frozen peas

1lb fresh tagliatelle

50g basil leaves

30g Parmesan cheese, grated, plus extra to serve

50g pine nuts, plus extra to serve

1 large garlic clove

85ml extra-virgin olive oil, plus extra for frying

2 courgettes, diced

300g frozen peas

500g fresh tagliatelle

You'll Need

Food processor

Frying pan

Saucepan

5
(1)
photo
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