The ultimate green basil pesto pasta

Recipe from: 3 October 2016
pasta, pesto,vegetarian, Italian, granola, recipes

Ingredients 26
Servings 6
Time 1h

Ingredients

  • 80
    g
    organic baby spinach
  • 80
    g
    organic basil leaves
  • 40
    g
    organic rocket
  • 1
    cloves
    garlic
  • zest of half an organic lemon, plus juice of half
  • 1/4
    c
    pinenuts, toasted
  • 1/4
    c
    pumpkin seeds, toasted
  • 3
    Tbs
    raw walnuts, toasted
  • 1/2
    c
    Parmesan cheese, freshly grated
  • 120
    ml
    extra virgin olive oil, plus extra to finish
  • Oryx desert salt
  • freshly cracked organic black pepper
  • 400
    g
    spaghetti
  • 350
    g
    organic courgettes, spiral or grated (3 - 4)
  • 250
    g
    cherry tomatoes, fresh or oven roasted
  • 1
    c
    green peas
  • freshly grated Parmesan, to serve
  • Savoury granola:
  • a drop of extra virgin olive oil
  • 1/4
    c
    pumpkin seeds
  • 1/4
    c
    pine nuts
  • 1/4
    c
    raw walnut pieces
  • 2
    Tbs
    dried olives, pulsed in a processor until fine crumbs
  • Oryx Desert Salt
  • organic black pepper
  • 1/4
    c
    finely grated Parmesan
 

Method

40 min
 
Starting with the pesto, place the spinach, basil, rocket and garlic in a large food processor. Whiz together until fine. You can do this in batches if necessary. Add the lemon zest, juice and all the nuts. Blitz briefly.

Add the parmesan and pulse to combine. Pour in the Extra virgin olive oil and season with salt and black pepper. Give the pesto a final brief pulse to incorporate the oil. Store in a sterilised jar and keep refrigerated.

Bring a large pot of salted water to the boil. Cook the pasta until al dente. Add the peas and courgetti to the pasta and cook for a 1 minute. Reserve 1 cup of cooking water before draining the pasta.

Return the pasta and vegetables to the pot, toss through ¾ cup of pesto and ¾ cup of the reserved cooking water to loosen the sauce.
Top with the tomatoes and serve with savoury granola and a drizzle of Extra virgin olive oil.

To make the granola, heat the olive oil in pan and toast the seeds until golden. Mix through the dried olive crumbs. Season lightly with salt and black pepper.

When the granola is cool, add the parmesan and combine.


Reprinted with permission of Bibbyskitchen@36. To see more click HERE.

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Read more on: italian  |  vegetarian  |  pasta  |  food24  |  pesto  |  recipes
 

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