Green Pesto Pasta Food

SUPER GREEN PESTO PASTA

Steps:

• 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.
• 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.
• 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.

EASY GREEN PESTO PASTA

Steps:

• Boil pasta according to the instructions on the package. Drain and stir the wild garlic pesto and olive oil. Transfer to plates. Sprinkle with Parmesan cheese (if using), season with black pepper and salt. Garnish with chopped wild garlic. Enjoy!

GREEN PESTO PASTA

Steps:

• cook pasta as per package industry.
• drain and toss in olive oil.
• scrunch kale with your hands to soften it and blend in blener until it's a coarse paste.
• add garlic, 2 tbsp olive oil, basil, peanuts and Parmesan
• add lemon juice, salt and pepper to taste then toss with pasta.
• serve with Parmesan and chopped peanuts.

GREEN CHILE-CILANTRO PESTO SAUCE (PASTA)

Steps:

• Puree cilantro, cheese, green chile, jalapeno, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary.
• With processor running, add oil in steady stream until emulsified. Season with salt and pepper.
• Toss pesto with cooked pasta and reserved pasta cooking water, if necessary.

CREAMY CHICKEN & GREEN BEAN PESTO PASTA

Steps:

• Cook pasta following pack instructions, adding green beans for the final 6 mins of cooking time. Drain and reserve a few tbsps of the cooking water.
• Meanwhile, heat olive oil in a large frying pan. Add spring onions and cook for 1-2 mins until soft, then set aside.
• Add the shredded chicken in the pan and heat through. Stir through pesto and cream. Pop pasta and beans in with the chicken mix and stir to coat, adding a little of the cooking water. Season and sprinkle with Parmesan.

ONE-POT GREEN BEAN, POTATO & PESTO PASTA

Steps:

• Tip the potatoes, pasta and stock into a flameproof casserole. Bring to the boil over a medium heat, then reduce the heat to a simmer and cook for 15 mins uncovered and stirring occasionally. Stir in the pesto, green beans, lemon zest and some seasoning, and cook for 2 mins more.
• Cover the pot with a lid, remove from the heat and leave to stand for 5 mins. Serve the pasta in bowls, topped with grated cheese.

LEMON & GREENS PESTO PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.
• Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.
• Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.