Pea & Popeye pesto pasta

Name: Pea & Popeye pesto pasta
Total time: 30 min
Yield: 12 x 160g servings
Ingredients: ½ a bunch of fresh basil; 2 cloves of garlic; 50 g pine nuts; 250 g fresh peas; 100 g baby spinach; 100 g hard goat's cheese; 1 lemon; extra virgin olive oil; 600 g dried pasta, in fun shapes; 120 g breadcrumbs

With goat's cheese & crispy breadcrumbs

“A lovely little picnic-friendly pasta that the kids will love. ”

Makes 12 x 160g servings

Cooks In30 minutes

DifficultyNot too tricky

Jamie Magazine Healthy meals Lunch & dinner recipes Quick & easy recipes Pasta & risotto Healthy lunch ideas

Nutrition per serving

Calories 256 13%
Fat 8.3g 12%
Saturates 2.2g 11%
Sugars 1.5g 2%
Protein 10.7g 21%
Carbs 33g 13%

Of an adult's reference intake

Jamie Magazine

By Sarah Tildesley

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Ingredients

½ a bunch of fresh basil
2 cloves of garlic
50 g pine nuts
250 g fresh peas
100 g baby spinach
100 g hard goat's cheese
1 lemon
extra virgin olive oil
600 g dried pasta, in fun shapes
120 g breadcrumbs

Tap For Method

Jamie Magazine

By Sarah Tildesley

Tap For Ingredients

Method

Pick the basil leaves, and peel the garlic. Toast the pine nuts in a dry frying pan until golden.
Blitz the peas, spinach, basil, 1 clove of garlic, the pine nuts and 70g of goat’s cheese in a food processor until you have a thick paste. To loosen it a little, squeeze over the lemon juice and a few splashes of oil. If it is still quite thick, add a splash of water until it is spoonable, like yoghurt.
Cook the pasta according to the 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.
Chop the remaining garlic. Heat a splash of oil in a pan, add the garlic and breadcrumbs, then cook, stirring with a wooden spoon, for 4 to 5 minutes, or until the breadcrumbs are crunchy and golden.
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.