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Pea & Popeye pesto pasta
main courses | makes 12 x 160g
This delicious pesto sauce is packed with healthy stuff, but the kids won’t know it. You can make a big batch and keep it in the fridge for a few days. As well as being great in this pasta dish, the pesto is also delicious on toast or in sandwiches.
1. Blitz the peas, spinach, basil, whole garlic clove, pine nuts and 70g goat’s cheese in a food processor until you have a thick paste. To loosen it a little, drizzle over the lemon juice and a few splashes of olive oil. If it is still quite thick, add a splash of water until it is spoonable, like yoghurt.
2. Cook the pasta according to packet instructions until al dente. Drain in a colander then cool under cold running water to prevent it from cooking any further and going mushy. Return the pasta to the pan, add the pesto and stir well to combine.
3. Heat a splash of olive oil in a pan, add the chopped garlic and breadcrumbs and cook, stirring with a wooden spoon, for 4–5 minutes, or until the breadcrumbs are crunchy and golden.
4. Line up 12 clean, empty jam jars or containers and fill them with the pesto pasta. Scatter the breadcrumbs on top then grate over the remaining goat’s cheese. Screw on the Iids and you’re ready for your picnic.
Per serving 256 cals, 8.3g fat (2.2g saturated), 10.7g protein, 33g carbs, 1.5g sugars
Recipe Sarah Tildesley
Photo Myles New
from Issue 21
ingredients• 250g peas
• 100g baby spinach leaves
• ½ bunch of basil, leaves picked
• 2 garlic cloves, 1 whole, 1 finely chopped
• 50g toasted pine nuts
• 100g hard goat’s cheese
• Juice of 1 lemon
• Extra-virgin olive oil
• 600g dried pasta in fun shapes
• 120g breadcrumbs