Recipe courtesy of Donal Skehan
Recipe courtesy of Donal Skehan
Watch how to make this recipe.
Super Green Pesto Pasta
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 290
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 39 mg
- Sodium
- 90 mg
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.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 290
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 39 mg
- Sodium
- 90 mg
Ingredients
Directions
Special equipment:
Food processor, frying pan, saucepan- 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.
