It ain't easy being green or getting kids to eat their green veggies, especially broccoli and spinach. You can sneak in the green with this tasty recipe. They won't know if you don't tell them! Make the pesto the day before and this becomes a 15-minute quick dinner. Boil water, cook pasta, drain, stir in peas and pesto, sprinkle of cheese - et voila!
We love different kinds of pesto because they are full of flavor and add quick and easy deliciousness to many easy dishes. Freeze in 1/4 cup portions and keep for up to 6 months.
We love different kinds of pesto because they are full of flavor and add quick and easy deliciousness to many easy dishes. Freeze in 1/4 cup portions and keep for up to 6 months.
SERVES 2
INGREDIENTS
6 - 8 ounces tagliatelle or other pasta
1 recipe Taste#5 Spinach-Broccoli pesto
1/4 cup flat leaf parsley chopped
1/2 cup frozen green peas
parmesan cheese, grated
Flaky salt and freshly ground pepper
Toasted pine nuts or walnuts
METHOD
Bring a large pot of generously salted water to boil
Add pasta and cook until al dente.
Drain and reservea scant 1/4 cup of cooking liquid.
Stir frozen peas, 3/4 cup pesto and reserved cooking liquid through pasta
Garnish with parsley, parmesan and toasted nuts.
Season with a grind of pepper.
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