SUPER GREEN PESTO PASTA
You won't regret making your own pesto over the shop-bought variety. It has so much more flavor and vibrancy that you may never buy it again.
Provided by Donal Skehan
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 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 and fry the zucchini for 2 to 3 minutes until lightly colored. Add the frozen peas and allow to defrost and warm through.
- Cook the pasta in a saucepan of boiling salted water for 2 to 3 minutes, then drain and add to the pan of veg along with the pesto. Serve with a scattering of pine nuts and Parmesan.
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ANAN RAI
[email protected]This pasta was amazing! I added some grilled chicken to it and it was perfect. The pesto was so creamy and flavorful.
Sahida Akther
[email protected]I've made this pasta several times and it's always a success. The pesto is so flavorful and the pasta is always cooked perfectly.
mdsabbir khan
[email protected]This is one of my favorite pasta recipes. It's so easy to make and it's always a crowd-pleaser.
Afghan Yar
[email protected]I made this pasta last night and it was a hit! My family loved it. The pesto was so flavorful and the pasta was cooked perfectly.
Kubija Chapagain
[email protected]This pesto pasta was delicious! I used a mix of spinach and basil for the pesto, and it turned out great. The pasta was cooked perfectly and the sauce was flavorful and creamy.