@sanremopasta asked us to partner with them to create a nourishing meal using their pasta, here is our spin on a healthier pesto!
Broad Bean & Herb Pesto Pasta
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 24 minutes
- Serves: 4 People
Ingredients
- 500 g San Remo pasta, (we used Rigatoni)
- 100 g Frozen broad beans , (can use peas instead)
- 1 bunch Mint
- 1 bunch Basil
- 1 Avocado
- 2 Lemons
- 1 large clove Garlic
- 80 g Parmesan cheese + extra to top , (try to avoid pre-grated if you can)
- 2 tbsp Olive oil
- Salt
- Black pepper
Method
- 1)
Cover frozen broad beans in hot water.
- 2)
Put water in pot, add a heavy pinch of salt and put on stove top on high heat to bring to boil.
- 3)
Roughly pull leaves off bunch of mint and 2 bunches of basil, doesn’t matter if you put some stems in and pop into blender. Leave behind some for fresh garnish at end.
- 4)
Add into the blender: the zest and juice of 2 lemons, 1 roughly chopped clove of garlic, zest approx 80g of Parmesan, 1 roughly chopped avocado and 2 tablespoons of olive oil.
- 5)
Pop all your broad beans out of their skin and into the blender.
- 6)
Blitz your mixture until it is a textured sauce, try not to overblitz it until its smooth! Add a little bit of water to help blitz if needed.
- 7)
Add a few cracks of black pepper and a small pinch of salt and mix.
- 8)
Once pot is on the boil, add pasta in and cook as per packet instructions.
- 9)
Once pasta is cooked, drain.
- 10)
Pop onto serving platter or into individual bowls. add top with chopped basil and mint and some extra parmesan!