If, like me, you sometimes just CBA to cook but you still want something nutritious, comforting and delicious, this 10 minute extra green pesto pasta could be the answer to all your CBA prayers.
I tend to vary this recipe depending on what I've got in the fridge/freezer - hence the rough instructions below - because it's a great way to get rid of stuff that might usually go to look a bit sad in your fridge too.
Ingredients for 2 people
For the pasta:
~150g pasta (regular, whole wheat, chickpea, whatever)
A pinch of salt (for the boiling water)
For the pesto:
2 handfulls of fresh spinach (or 1x block of frozen spinach) and/or kale if that's what you've got in the fridge
~100g frozen peas
Fresh basil (or left overs of a jar of pesto pasta if you have it)
Nuts and seeds (pine nuts, walnuts, cashews, mixed seeds work well)
1 clove garlic
Juice of 1/2 a lemon
3 tbsp extra virgin olive oil
A glug of pasta water (to help blend the pesto ingredients and at the end to get your sauce to a good consistency)
Salt & pepper
To top:
Parmesan
Salt & pepper to taste
Instructions
Step 1: Cook the pasta
Bring a pot of salted water to a boil. Add the pasta and cook according to instructions, but drain it about 3-4 mins before it's fully cooked (the remaining mins will be cooked in the pesto) & save some of the pasta water that you drain off.
Step 2: Make the pesto
While the pasta is cooking, add all the pesto ingredients to a blender or food processor. Blend until smooth, adding water from the cooking pasta to help get a good consistency.
Step 3: Mix & Serve
Add the pesto to the drained pasta, and cook until the sauce is piping hot and the pasta has finished cooking, ensuring everything is evenly coated. You might want to add more pasta water here if the sauce thickens too much. Serve immediately, top with salt, pepper, parmesan and enjoy!
Nutritional Benefits
Plant-based protein – Peas and nuts provide a boost of protein and will make the pasta a satisfying meal.
Packed full of fiber – Nuts & seeds, peas, wholewheat pasta if you use it, and greens support digestion and help keep you full longer.
Healthy fats – Extra virgin olive oil and nuts offer fats that support sustained energy levels and keep your cardiovascular, skin, and nervous systems happy!
Loaded with vitamins & minerals – Spinach, kale and basil bring iron, vitamin C, and antioxidants that support your liver health.
Customisation Tips
Make it higher in protein: Use chickpea or lentil pasta for an extra protein punch. Or you could also add silken tofu into the pesto which gives it a creamier texture.
Nut-free version: Swap nuts for just mixed seeds in the pesto.
Dairy-free cheesiness & a B12 boost: If you're dairy-free or vegan but want a cheese flavour, sprinkle with nutritional yeast or add it into the pesto mix.
Extra Creaminess: Blend in half an avocado for a richer pesto texture and for even more healthy fats.
Try it & share!
I'd love to see if you try this dish, take a photo and tag me on Instagram @nutritionwithemily.
Don’t forget to save this recipe for later and share it with friends looking for a quick and healthy meal!
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