Spinach and almond pesto pasta
Raw spinach and almonds blitzed with lemon into a coarse green pesto, then stirred through pasta with peas. One food processor, one pan of pasta.
- Time
- 20 min
- Serves
- 2
- Kind
- Pasta
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Bring a large pan of salted water to the boil. Peel the garlic, then zest and juice the lemon.
- Put the spinach, almonds, garlic, lemon zest, 2 tablespoons of lemon juice, olive oil and nutritional yeast in a food processor with a pinch of salt and blitz to a coarse green paste.
- Cook the gluten-free pasta in the boiling water for the time on the packet, adding the peas for the final 2 minutes.
- Scoop out a mug of the cooking water, then drain the pasta and peas.
- Put them back in the pan off the heat and stir in the pesto with 4 tablespoons of cooking water until glossy.
- Season with black pepper and add more lemon juice if you like.
- Serve straight away in warm bowls.
Tip Spinach pesto dulls if it sits, so make it just before you need it. Cashews or sunflower seeds can replace the almonds.
Per portion
| Energy | 748 kcal |
| Protein | 19 g |
| Carbohydrate | 88 g |
| of which sugars | 7 g |
| Fat | 34 g |
| of which saturates | 4 g |
| Fibre | 11 g |
| Salt | 0.25 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gluten-free pasta200 g
- spinach150 g
- almonds40 g
- garlic1 clove
- lemon1
- olive oil3 tbsp
- nutritional yeast1 tbsp
- frozen peas150 g
