Pea & Popeye pesto pasta
With goat's cheese & crispy breadcrumbs
Pea & Popeye pesto pasta
Makes 12 x 160g servings
Cooks In30 minutes
DifficultyNot too tricky
Nutrition per serving
Jamie Magazine
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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
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Jamie Magazine
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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.
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