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Kale and Pea Pesto Pasta

By Piccolo
Whilst shop bought pesto is such a great time saver, making your own pesto is actually very quick and means you can cram in the greens in a really delicious way. Adding peas bulks up this dish and gives it a natural…
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Time and servings

Total time
Cooking time

Ingredients

8 total
  • 60 g of frozen peas
  • 100 g of piccolo little butterflies
  • 100 g of fresh kale or spinach
  • 60 g of fresh basil
  • 40 g of parmesan, freshly grated
  • 1 garlic clove, peeled
  • 50 ml of olive oil
  • 1 tbsp of full fat greek yoghurt

Method

3 steps

  1. Step 1

    Cook the peas in a large pan of boiling water. Once cooked drain, reserving the cooking water. Add the pasta into the pea cooking water and cook the pasta according to the packet instructions.

  2. Step 2

    While the pasta is cooking, add all the remaining ingredients to a blender. Add in the cooked peas and blend to a smooth puree. If it needs more liquid, add a glug more of olive oil.

  3. Step 3

    Once the pasta is cooked, drain and mix with a tbsp of pesto.