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Pesto pasta

Pea & Popeye pesto pasta

With goat's cheese & crispy breadcrumbs

Pesto pasta

30 mins

Not Too Tricky

makes 12 x 160g servings

About the recipe

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


nutrition per serving

256

Calories


8.3g

Fat


2.2g

Saturates


1.5g

Sugars


10.7g

Protein


33g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Sarah Tildesley

Ingredients

½ a bunch of fresh basil

2 cloves of garlic

50g pine nuts

250g fresh peas

100g baby spinach

100g hard goat’s cheese

1 lemon

extra virgin olive oil

600g dried pasta, in fun shapes

120g breadcrumbs

Method

  1. Pick the basil leaves, and peel the garlic. Toast the pine nuts in a dry frying pan until golden.
  2. 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.
  3. 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.
  4. 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.
  5. 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 lids and you’re ready for your picnic.

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