Broad Bean & Herb Pesto Pasta

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4 People

@sanremopasta asked us to partner with them to create a nourishing meal using their pasta, here is our spin on a healthier pesto!

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  • 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
  • Salt
  • Black pepper


  • 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!

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