Everyday Meals

Parmesan & Pea Pesto With Spaghetti

Description

A delicious pesto made with peas, flavoured with parmesan and pinenuts and tossed through cooked spaghetti and served with crisped prosciutto.

Prep time: 10 mins

Cook time: 14 mins

Serves: 4

Ingredients

  • 2½ cups frozen Birds Eye Peas, cooked following directions for cook top
  • 1 clove garlic, peeled and roughly chopped
  • 1/3 cup finely grated parmesan cheese
  • 1/3 cup pinenuts, toasted
  • 3 tablespoons olive oil
  • Sea salt and black pepper
  • 400g spaghetti, cooked
  • Freshly shaved parmesan cheese for garnish
  • 2 slices prosciutto, pan-fried until crisp
  • Baby basil leaves for garnish

Instructions

Step 1

Drain peas, measure out 1 cup and set aside. Place remaining cooked peas, chopped garlic, grated parmesan, toasted pinenuts, olive oil, sea salt and black pepper into a food processor and process until pureed.

Step 2

Drain pasta and return to hot saucepan. Stir in pea pesto and reserved peas, mixing well1-2 minutes and heat through for 1-2 minutes.

Step 3

Spoon pesto spaghetti onto serving plates, garnish with shaved parmesan and prosciutto broken into pieces. Top with baby basil leaves and serve.

Tasty Tip!

For a lighter version substitute low-fat natural yogurt for olive oil.

Parmesan Pea Pesto With Spaghetti
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