Pea pesto with whole wheat penne rigate
A pea pesto recipe accompanies whole wheat penne rigate in this super easy recipe from Rachel Phipps. A great pasta dish to have under your belt for a midweek meal when you're after a quick yet delicious dinner. Swap the Parmesan for a vegetarian alternative if desired.
Ingredients
Pea pesto with whole wheat penne rigate
- 200g of whole wheat penne rigate
- 150g of frozen petit pois , defrosted
- 1 tbsp of extra virgin olive oil
- 1 handful of fresh basil
- 1/2 lemon , juiced and zested
- 2 tsp Parmesan , freshly grated
- sea salt
- freshly ground black pepper
Method
1
Cook the pasta in a pan of boiling, salted water until it is al-dente. Meanwhile, make the pesto
2
In a small food processor or mini chopper, blend the petit pois, olive oil, basil, lemon zest, Parmesan, and a generous amount of salt and pepper. I like a smoother sauce, but you can also go for a chunky pesto. Add lemon juice to taste
3
Drain the pasta well, and stir in the pea pesto. Serve straight away, divided between 2 warm bowls
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Pea pesto with whole wheat penne rigate
