SUPER GREEN PESTO PASTA

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Super Green Pesto Pasta image

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.

Provided by Donal Skehan

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

50 grams (2 ounces) basil leaves
30 grams (1 ounce) Parmesan cheese, grated, plus extra to serve
50 grams (2 ounces) pine nuts, plus extra to serve
1 large garlic clove
85 milliliters (1/3 cup) extra-virgin olive oil, plus extra for frying
2 zucchini, diced
300 grams (10 ounces) frozen peas
500 grams (1 pound 2 ounces) fresh tagliatelle

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.

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