Recipe courtesy of Donal Skehan

Super Green Pesto Pasta

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You won't regret making your own pesto over the shop-bought variety. It has so much more flavor and vibrancy that you may never buy it again.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 6 servings
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Ingredients

Directions

Special equipment:
Food processor, frying pan, saucepan
  1. In a food processor blitz the basil with the Parmesan, pine nuts and garlic, season well with salt and pepper and gradually whizz in the oil until you have a glossy pesto.
  2. Heat a little oil in a frying pan and fry the zucchini for 2 to 3 minutes until lightly colored. Add the frozen peas and allow to defrost and warm through.
  3. Cook the pasta in a saucepan of boiling salted water for 2 to 3 minutes, then drain and add to the pan of veg along with the pesto. Serve with a scattering of pine nuts and Parmesan.

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