Spinach and Pea Pesto Pasta
- 24 min
- β β¬1.91
- 2 servings
- Easy
frozen peas, baby spinach, and white beans: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. 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 peas.
Cook
Bring
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
Divide between the serving bowls
Divide between the serving bowls, loosening with a little more pasta water if needed.
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