Pea pesto with wholemeal pasta Recipe

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serves:

2

Skill:

easy

Cost:

not

Total Time:

00:15

Prep:

00:08

Cooking:

00:07

Nutrition per portion

RDA
Calories 651 kCal 33%
Fat 31g 44%
  -  Saturates 9g 45%

Pea pesto with wholemeal pasta is a very easy 15 minute meal and a twist on a classic pesto recipe using peas and creamy garlic cheese. Using Garlic & Herb Boursin really adds extra creaminess. Wholemeal pasta is more nutritious and contains more fibre than white pasta, as it’s less refined – it also contains less calories. You don’t need to use any extra oil in this dish, as the oil and creaminess comes from the Boursin. Regular pesto uses a lot of basil, but this recipe gets all its flavour from the garlic and herb cheese, as well as from the sweet peas

Ingredients

  • 175g wholemeal pasta
  • 75g petits pois
  • 50g toasted pine nuts
  • a handful of basil
  • 2tbsp vegetarian hard cheese
  • 50g Garlic & Herb Boursin
  • black pepper

Method

  • Cook 175g wholemeal pasta in boiling, salted water to pack instructions, then drain and reserve 2tbsp cooking water.

  • Cook 75g petits pois in boiling, salted water for 5 mins until just cooked through. Drain and cool under cold water.

  • Put the peas, 50g toasted pine nuts, a large handful of basil, 2tbsp vegetarian hard cheese and 50g Garlic & Herb Boursin into a food processor with the reserved cooking water and black pepper. Whizz until the mixture is coarse, then return to the pasta pan. Warm through for 2 mins, then add the pasta and stir well to combine. Serve with extra cheese.

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Top Tip

For added saltiness, why not use pancetta cubes, which you need to fry off and then add to the mix.