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Broad bean, pea and wholemeal pasta with pistachio pesto

For the pesto
 70 g pistachio kernels
 30 g pack basil, leaves only
 70 g parmesan cheese (or vegan parmesan), grated
 2 large garlic cloves
 120 ml extra virgin olive oil
For the pasta
 400 g whole wheat fusilli pasta (or red lentil pasta)
 200 g fresh peas (or frozen)
 200 g double-podded fresh broad beans (or frozen)
 1 tsp dried chilli flakes
 1 tbsp capers
 1 lemon, zest and juice
For the pesto
1

Pre-heat the oven to 200°c , roast the pistachio nuts on a baking tray for aronud 5-6 minutes until a shade darker. Put aside to cool.

2

When cooled, put most of the pistachios, basil leaves (keep a few for garnish), grated cheese, garlic and olive oil into a blender or food processor. Whizz into a semi-smooth pesto.

For the pasta
3

Cook the pasta according to the instructions. Add the peas and the beans for the last three minutes. Drain well, reserving some of the cooking water.

4

Stir the pesto into the pasta, with the chilli flakes, capers, lemon juice and zest. Add some of the cooking water if needed. Check for seasoning.

5

Serve the pasta with remaining nuts (roughly chopped), shaved/grated parmesan, and basil leaves scattered over.

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