Give the unassuming pack of frozen peas in your freezer a place where they can truly shine, in this warm green pea pasta that only takes half an hour to make.
Ingredients
- 1 cup (200 g) pepitas, toasted
- 3 cups (50 g) baby rocket
- 1 cup basil leaves, plus extra to serve
- 1 cup (80 g) finely grated vegetarian parmesan-style cheese, plus extra to serve
- 2 tbsps lemon juice
- ⅓ cup (80 ml) extra virgin olive oil
- 500 g Capunti pasta
- 1 tbsp extra virgin olive oil, extra
- 1 medium leek (350 g), trimmed, white part sliced thinly
- 400 g can cannellini beans, drained, rinsed
- 2 cups (240 g) frozen peas
- 2 cups (35 g) baby rocket, extra
- Lemon wedges, to serve (optional)
Steps
Place half the pepitas, the rocket, basil, parmesan, lemon juice, oil and ½ cup (125 ml) water in a food processor; process until smooth. Season to taste.
Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving ¾ cup (180ml) pasta water.
Meanwhile, heat extra oil in a large frying pan over medium heat; cook leek, stirring, for 3 mins or until tender. Stir in beans and peas; cook for a further 2 mins, lightly crushing some of the mixture with a potato masher or fork. Season.
Stir in the pepita pesto and reserved pasta water until well combined. Add the pasta; toss gently to coat well. Remove from heat; stir through the extra rocket.
Serve pasta topped with remaining pepitas, extra basil and extra parmesan. Drizzle with a little more oil, if you like, and serve with lemon wedges.
Photo: bauersyndication.com.au