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Green pea and kale pesto pasta
Bursting with flavour, this recipe uses pasta made from peas for even more green goodness
Ingredients
- 400g H&B Green Pea Tagliatelle
- 3 tbsp kale and spinach pesto
- 200g baby spinach
- 2 tbsp H&B freeze dried tomatoes (alternatively, use a handful of cherry tomatoes cut in half)
- 20g macadamia nuts, toasted and roughly chopped
- 40g grated parmesan, or a veg equivalent
Step 1
Bring a large pan of salted water to a boil and add the pasta
Step 2
Bring back to the boil and cook for four mins
Step 3
Strain, reserving 2 tbsp of the pasta water
Step 4
Whilst still hot, put the pasta and reserved water back into the pan
Step 5
Stir in the pesto, tomatoes, spinach and half of the parmesan
Step 6
Divide the pasta between four bowls, top with nuts and the rest of the parmesan
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