Super Green Pesto Pasta
Donal Skehan
Donal Skehan
Recipe - Bandon Road
Super Green Pesto Pasta
Prep Time20 Minutes
Servings6
Cook Time10 Minutes
Ingredients
50g basil leaves, plus extra to serve
30g Parmesan cheese, grated, plus extra to serve
50g pine nuts, plus extra to serve
1 large garlic clove
85ml extra-virgin olive oil, plus extra for frying
2 courgettes, diced
300g frozen peas
500g fresh tagliatelle
Sea Salt
Freshly ground black pepper
Directions
INGREDIENTS
- 50g basil leaves, plus extra to serve
- 30g Parmesan cheese, grated, plus extra to serve
- 50g pine nuts, plus extra to serve
- 1 large garlic clove
- 85ml extra-virgin olive oil, plus extra for frying
- 2 courgettes, diced
- 300g frozen peas
- 500g fresh tagliatelle
- Sea salt
- Freshly ground black pepper
METHOD
- 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 over a medium heat and fry the courgettes with some sea salt & black pepper for 2–3 minutes until lightly coloured. Add the frozen peas and allow to defrost and warm through.
- Cook the pasta in a saucepan of boiling salted water for 2–3 minutes, then transfer to the pan of veg along with the pesto and a little of the pasta water. Serve with a scattering of pine nuts, Parmesan, seasoning and basil leaves.
20 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Dunnes Stores Irish Herb Basil 20g
Dunnes Stores Parmigiano Reggiano Grated 80g
Dunnes Stores Wholefoods Pine Nuts 70g
Buy 2 for €5
Dunnes Stores Organic Garlic 150g
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
Dunnes Stores Loose Courgettes
ONLY €0.49
Dunnes Stores Freshly Frozen Petit Pois 450g
Dunnes Stores Fresh Tagliatelle Egg Pasta Family Pack 500g
Dunnes Stores Sea Salt Grinder 100g
Saxa Ground Black Pepper 25g
Recipe
INGREDIENTS
- 50g basil leaves, plus extra to serve
- 30g Parmesan cheese, grated, plus extra to serve
- 50g pine nuts, plus extra to serve
- 1 large garlic clove
- 85ml extra-virgin olive oil, plus extra for frying
- 2 courgettes, diced
- 300g frozen peas
- 500g fresh tagliatelle
- Sea salt
- Freshly ground black pepper
METHOD
- 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 over a medium heat and fry the courgettes with some sea salt & black pepper for 2–3 minutes until lightly coloured. Add the frozen peas and allow to defrost and warm through.
- Cook the pasta in a saucepan of boiling salted water for 2–3 minutes, then transfer to the pan of veg along with the pesto and a little of the pasta water. Serve with a scattering of pine nuts, Parmesan, seasoning and basil leaves.