@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
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 24 minutes
- Serves: 4 People
- 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
- Black pepper
Cover frozen broad beans in hot water.
Put water in pot, add a heavy pinch of salt and put on stove top on high heat to bring to boil.
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.
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.
Pop all your broad beans out of their skin and into the blender.
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.
Add a few cracks of black pepper and a small pinch of salt and mix.
Once pot is on the boil, add pasta in and cook as per packet instructions.
Once pasta is cooked, drain.
Pop onto serving platter or into individual bowls. add top with chopped basil and mint and some extra parmesan!