I love this recipe, it’s so easy to make and a nourishing alternative to those not-so-healthy comfort foods. It contains a good serving of vegetables, hidden in the pesto sauce (great for fussy kids!). I’ve used organic mung bean and edamame fettuccine, which I purchased from the health food shop. You can use any type of pasta, however I love this one because it contains a lovely source of protein and fibre.
Green Pesto Sauce
1 cup broccoli, roughly chopped & steamed
1 cup cauliflower, roughly chopped & steamed
1 cup baby spinach
1.5 cups fresh basil leaves
2 small cloves garlic, crushed
1/2 cup parmesan, grated
4 tablespoons olive oil
1/2 cup milk (plant or cows milk is fine)
2 teaspoons lemon zest
1 heaped tablespoon full fat yoghurt
Salt & pepper to taste
Pasta
1 packet mung bean fettuccine (or any pasta you desire)
1 punnet cherry tomatoes
1/2 cup frozen peas
Extra olive oil, salt & pepper to season
Method
Serves 4
- Turn oven on to 200 degrees. Spread tomatoes over a baking tray and drizzle with olive oil, cook for 10 minutes or until just starting to collapse. Set aside.
- Add all ingredients for the green pesto into a food processor, blend until smooth and creamy. This may take a few minutes so be patient.
- Cook pasta according to instructions on packet.
- Heat frying pan and combine the pesto, peas and pasta, gently mix together until heated. Add the tomatoes just before serving.
- Garnish suggestions: parmesan cheese, fresh basil leaves, chopped nuts or seeds for added crunch.
**NUTRITION TIP: This meal contains a small serving of protein, you may wish to serve with chicken or fish on the side to complete the meal. Or for vegetarian protein options, mix through white beans, chickpeas or any of your favourite legumes!
Suzie x