Recipe of the Week
Super Green Pesto Pasta
This recipe couldn't be tastier or quicker. Give it a try!!
Ingredients
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
Method
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.
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.
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.