Secret Greens Pesto Pasta (HC)
Ingredients
Sauce Ingredients:
- 200g frozen peas
- 70g pine nuts
- 100g spinach
- 20g fresh basil
- 120g Parmesan, grated
- 1–2 tbsp lemon juice, to taste
- 1 tsp garlic powder
- Black pepper, to taste
- 1 tbsp olive oil
- 150–170ml water, added gradually
To Serve (per portion):
- 60g wholegrain pasta
- 2 sausages (chicken, pork, vegetarian, beef or turkey)
Instructions:
Preheat the oven to 180°C / 160°C fan.
Cook the peas according to the packet instructions, then drain and allow them to cool slightly.
Place the pine nuts in a dry frying pan over a medium heat. Toast for 2–3 minutes, stirring frequently, until lightly golden. Set aside a small amount for serving and allow the remainder to cool slightly.
Add the spinach, basil, Parmesan, remaining toasted pine nuts, 1 tablespoon of lemon juice, garlic powder and black pepper to a food processor.
Add the cooked peas, olive oil and approximately 100ml of the water.
Blend until smooth and creamy, stopping to scrape down the sides of the food processor as needed.
Gradually add the remaining water and continue blending until the sauce reaches your preferred consistency. Taste and add more lemon juice, garlic powder or black pepper if needed.
Cook the pasta and sausages according to their packet instructions.
Add the sauce to the cooked and drained pasta. Toss over a low heat for 1–2 minutes, until warmed through and evenly coated.
Taste and adjust as needed, adding more lemon juice for freshness, garlic powder for extra flavour or black pepper for warmth. If the sauce is too thick, add a splash of pasta cooking water.
Divide between four bowls. Slice the sausages over the pasta and finish with the reserved toasted pine nuts.
Note: If preparing the sauce at the same time as the pasta, use warm pasta cooking water instead of regular water. Add it gradually until the sauce is smooth and coats the pasta easily. Avoid allowing the sauce to boil, as this may affect its fresh flavour and colour.
This recipe makes four portions of sauce. Store leftover sauce in an airtight container in the fridge for up to 2 days or freeze for up to 3 months. Defrost thoroughly in the fridge and reheat gently until piping hot.