Spinach and Pea Pesto Pasta
- 24 min
- β β¬1.91
- 2 servings
- Easy
Main ingredients: frozen peas, baby spinach, white beans, and wholegrain pasta. Allow about 24 minutes for 2 servings.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
Equipment
- stove
- blender
Prepare
Rinse the white beans
Rinse the white beans, chop the garlic, and juice the lemon. Set aside 4/11 of the listed peas.
Cook
Bring 1.5 litres tap water
Bring 1.5 litres tap water to the boil. Cook the wholegrain pasta until al dente; add the reserved peas for the final 3 minutes.
Blend the remaining peas
Blend the remaining peas, spinach, beans, garlic, nutritional yeast, lemon juice, olive oil, pepper, and some cooking water until creamy.
Drain the pasta and peas
Drain the pasta and peas, return them to the pan, and fold in the pesto over low heat for 2 minutes.
Finish
Serve the pesto pasta
Divide between the serving bowls, loosening with a little more pasta water if needed.
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Recipe from VegPlan Β· https://vegplan.app/recipes/spinach-pea-pesto-pasta
