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
- 175g wholemeal pasta
- 75g petits pois
- 50g toasted pine nuts
- a handful of basil
- 2tbsp vegetarian hard cheese
- 50g Garlic & Herb Boursin
- black pepper
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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For added saltiness, why not use pancetta cubes, which you need to fry off and then add to the mix.