Creamy Pea Pesto Pasta
Serves: 4
Nutrition: Per serving
Energy
541 Kcal
Fat
18g
Saturates
2.7g
Sugars
16g
Salt
1.0g
A delicious twist on a classic Italian recipe. Our rich and creamy pea pesto sauce served with pan-fried veg and wholewheat pasta promises to be a heart healthy delight. It’s low in saturated fat, rich in heart healthy unsaturated fats & low in salt. Each serving provides at least 2 of your 5-a-day and half the daily recommended intake for fibre!
Ingredients
For the pesto:
20g fresh basil
20g fresh parsley
200g frozen peas + 70g to serve, thawed
1 clove garlic
Juice from ½ lemon
2 tbsp nutritional yeast
2 tbsp roasted pine nuts
4 tbsp olive oil
For the pasta:
320g wholewheat penne or other pasta shape of our choice
300g roasted peppers (from a jar/can), drained and finely sliced
2 shallots or a small red onion, finely chopped
250g cherry tomatoes, halved
100ml Alpro Soya Plain No Sugars alternative to yogurt
Method
Fill a large saucepan with water, and bring to the boil.
Meanwhile, prep your pesto. Put all the pesto ingredients into a food processor or blender, and whizz until all blended to a rough paste. Season to taste with pepper.
Now for the pasta. Pour the penne into the boiling water and follow the cooking instructions on the packet as they vary.
Back to the sauce. In a non-stick pan heat a drizzle of olive oil. Add the sliced peppers, chopped shallots or onion and the halved cherry tomatoes and sauté over a low heat for 3-4 minutes.
Pour in the pesto sauce, add the rest of the peas and let it all heat through.
Drain the pasta and then tip into the pan with the pesto sauce . Stir through the Alpro No Sugars alternative to yogurt. Season with black pepper and it's deliciously good to go!