Pasta with pesto of peas
Updated: Aug 13
Simple spring pasta with pesto of peas and served with fresh cherry tomatoes and sunflower seeds!
PASTA WITH PESTO OF PEAS
Servings: 4 people
500 grams of pasta of your choice
2 onions, roughly chopped
4 cloves of garlic, minced
500 grams of frozen peas
400 ml of boiling water
handful of fresh basil
handful of cherry tomatoes
olive oil (or any other vegetable oil)
Start by cooking the pasta according to the instructions on the package.
In the meantime, add the oil, onions and garlic to a pan and fry until soft. Then add the peas and the boiling water, bring to boil and let it simmer for 2 minutes. Remove from the heat and stir in the fresh basil leaves.
Blend the mixture whilst in the pan using a hand blender or transfer to a food processor. Mix until smooth. Then add salt and pepper and mix in well.
Drain the cooked pasta and transfer in the pan with the pesto of peas. Toss together well and then serve with cherry tomatoes and any other toppings as you like.
Ideas for toppings: cherry tomatoes, fresh basil, sunflower seeds or pine nuts, shredded (vegan) cheese, ...
Can be stored in an air-tight container in the fridge for 2 days.