Pea and Spinach Pesto Pasta

January 17th, 2015

This dish has been my saviour throughout January – I mean who could say no to a bowl of creamy pine nut and basil pesto tossed with peas, brown rice pasta, wilted spinach and then finished with lots of lemon and black pepper?! I’ve made it a few too many times but still can’t get enough of it. It’s the simplest thing to throwΒ together, it really does just take ten minutes to make and doesn’t require any fancy ingredients at all. I love the simplicity of it though, I think that’s why I keep coming back to it, as I know that no matter how tired or hungry I am, I can whip it up quickly and feel so nourished and satisfied afterwards. All the ingredients are so delicious too and they come together perfectly, you’re going to love it!Serves 4

For the pesto

– 2/3 of a cup of pine nuts, 100g

– 2/3 of a cup of olive oil, 200ml

– a big handful of fresh basil, 30g

– 2 cloves of garlic

– 2 lemons

– salt

For the pasta

– pasta, I use brown rice pasta

– half a bag of frozen peas, 300g

– a bag of spinach,Β 200g

– 1 lemon

Tear all the basil leaves off their stems, juice the lemons and peel the garlic. Then place all these with the other pesto ingredients into a food processor and blend until smooth and creamy. Leave this to one side while you make the pasta.

Place the pasta and the peas into a saucepan with boiling water and cook until the pasta is ready. Drain the pasta and the peas, then place them back into the saucepan along with the pesto and spinach. Cook everything together on a low heat until the pesto is warm and the spinach has wilted. Finally squeeze the juice of the last lemon over the pasta, sprinkle it with salt and add lots of black pepper before serving and enjoy!