So, just to give some context to this recipe, I am a dietitian from Australia who really enjoys finding ways to get classic recipes and make them healthier, typically by trying to find a way to add a lot more veggies. And so, in this recipe, I’ve attempted to adapt the classic basil pesto, with the main change being the addition of spinach, green peas, walnuts (more omega 3 than pine nuts, and cheaper). I got these ideas from two separate youtubers, Ethan Chlebowski and Stephen Cusato from their own respective pea pesto and spinach pesto recipes, and just wanted to try combining them in a way, and honestly I really like this dish! I hope you do too!
Ingredients
– 500g pasta of choice – 1 1/2 cups frozen peas (I use baby peas as I think they have a subtle sweet flavour) – 300g baby spinach – 1/3 cup olive oil, preferably extra virgin – 1 – 1 1/2 cups parmesan cheese, grated – 1 tablespoon butter – 1/2 cup walnuts – Juice of 1/2 a lemon – 2 garlic cloves – 1 cup pasta water – Pinch of salt and black pepper, to taste Method
1. Bring a pot of salted water to a boil. 2. Add baby spinach, and blanch for 30 – 60 seconds, until the spinach wilts and becomes a vibrant green colour, then scoop out and place in a colander. Rinse with cold water to stop the cooking process. 3. Add pasta to to the boiling water and cook as per instructions. 4. Add a few tablespoons of water to the frozen peas, cover then microwave for three minutes until cooked. 5. Prepare all ingredients and add to a blender. When the pasta is almost done cooking, take out 1 cup of pasta water. This will help the pesto blend. However, I dont add it in straight away. I actually put in a few ice cubes to help cool the pasta water down as I dont want it to cook the pesto as it blends. 6. Add the other ingredients to the blender, including the pasta water, then blend. You can add a few more ice cubes to stop the pesto from heating it up as it blends, then serve! I had this with grilled chicken.
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So, just to give some context to this recipe, I am a dietitian from Australia who really enjoys finding ways to get classic recipes and make them healthier, typically by trying to find a way to add a lot more veggies. And so, in this recipe, I’ve attempted to adapt the classic basil pesto, with the main change being the addition of spinach, green peas, walnuts (more omega 3 than pine nuts, and cheaper). I got these ideas from two separate youtubers, Ethan Chlebowski and Stephen Cusato from their own respective pea pesto and spinach pesto recipes, and just wanted to try combining them in a way, and honestly I really like this dish! I hope you do too!
Ingredients
– 500g pasta of choice
– 1 1/2 cups frozen peas (I use baby peas as I think they have a subtle sweet flavour)
– 300g baby spinach
– 1/3 cup olive oil, preferably extra virgin
– 1 – 1 1/2 cups parmesan cheese, grated
– 1 tablespoon butter
– 1/2 cup walnuts
– Juice of 1/2 a lemon
– 2 garlic cloves
– 1 cup pasta water
– Pinch of salt and black pepper, to taste
Method
1. Bring a pot of salted water to a boil.
2. Add baby spinach, and blanch for 30 – 60 seconds, until the spinach wilts and becomes a vibrant green colour, then scoop out and place in a colander. Rinse with cold water to stop the cooking process.
3. Add pasta to to the boiling water and cook as per instructions.
4. Add a few tablespoons of water to the frozen peas, cover then microwave for three minutes until cooked.
5. Prepare all ingredients and add to a blender. When the pasta is almost done cooking, take out 1 cup of pasta water. This will help the pesto blend. However, I dont add it in straight away. I actually put in a few ice cubes to help cool the pasta water down as I dont want it to cook the pesto as it blends.
6. Add the other ingredients to the blender, including the pasta water, then blend. You can add a few more ice cubes to stop the pesto from heating it up as it blends, then serve! I had this with grilled chicken.
That looks fantastic