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How to prepare pea pesto pasta

Pea pesto pasta

NUTRITION: PER SERVING
CALORIES:  703KCALS
FAT:  28.3G (5.9G SATURATED)
PROTEIN:  27G PROTEIN
CARBOHYDRATES:  86.8G CARBS (5.4G SUGARS)
FIBRE:  13G
SALT:  0.3G SALT

Ingredients
400g tagliatelle
500g frozen peas, defrosted
Handful fresh mint leaves, plus extra to garnish
2 garlic cloves
2 tbsp chopped toasted hazelnuts, plus extra
50g parmesan or vegetarian alternative
75ml olive oil

Method
Bring a large pan of salted water to the boil. Add the pasta and cook for 7-8 minutes or until al dente (or according to the pack instructions).
Meanwhile, whizz the peas, mint, garlic and 2 tbsp hazelnuts to a paste, grate in the cheese, then drizzle in the olive oil, still whizzing, until you have a smooth, creamy pesto. Taste and season.
Drain the cooked pasta, reserving a little of the cooking liquid, then return it to the pan and toss with the pea pesto and reserved cooking liquid to coat. Scatter over the extra toasted hazelnuts, then serve garnished with shredded mint and a grinding of black pepper.

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