Super Green Pesto Pasta Recipes

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SUPER GREEN PESTO PASTA



Super Green Pesto Pasta image

You won't regret making your own pesto over the shop-bought variety. It has so much more flavor and vibrancy that you may never buy it again.

Provided by Donal Skehan

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

50 grams (2 ounces) basil leaves
30 grams (1 ounce) Parmesan cheese, grated, plus extra to serve
50 grams (2 ounces) pine nuts, plus extra to serve
1 large garlic clove
85 milliliters (1/3 cup) extra-virgin olive oil, plus extra for frying
2 zucchini, diced
300 grams (10 ounces) frozen peas
500 grams (1 pound 2 ounces) fresh tagliatelle

Steps:

  • 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 zucchini for 2 to 3 minutes until lightly colored. Add the frozen peas and allow to defrost and warm through.
  • Cook the pasta in a saucepan of boiling salted water for 2 to 3 minutes, then drain and add to the pan of veg along with the pesto. Serve with a scattering of pine nuts and Parmesan.

LEMON & GREENS PESTO PASTA



Lemon & greens pesto pasta image

Prep, cook and serve this quick and easy lemon and green veg pasta in just 15 minutes. It's perfect for busy days, and will be loved by the whole family

Provided by Shivi Ramoutar

Categories     Dinner

Time 15m

Number Of Ingredients 11

350g pasta (we used linguine)
½ small head of broccoli, cut into florets
large handful of basil
1 large handful of spinach wilted in boiling water, cooled and excess water squeezed out
4 tbsp pine nuts
1 garlic clove, grated
½ lemon, zested and juiced
6 tbsp extra virgin olive oil
large handful of frozen peas, set aside in boiled water until heated through
3 tbsp grated parmesan or vegetarian hard cheese
3 tbsp soft cheese

Steps:

  • Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.
  • Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.
  • Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.

Nutrition Facts : Calories 647 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium

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