A change from using the traditional basil pesto. I also used edamame beans instead of peas (as I only had edamame in my freezer.) This is definitely pesto pasta a bit of a twist
Green leafy vegetables make a great pasta sauce. Then with the addition of edamame, and seeds of choice makes it a more substantial meal with good sources of protein.
Vegetarian | Easy | Prep time 10 minutes | cooking time 10-12 minutes | serves 2
Ingredients:
Ribbon shaped pasta 120 g (I used pappardelle, you could also use fettuccine or tagliatelle)
For the pasta sauce
Tuscan cavolo nero (similar to kale)
x2 large garlic cloves
1 Juice of lemon
30g of edamame beans or peas
Pinch of salt and pepper
Pinch of chilli flakes
4 tbsps of olive oil
50g sunflower and pumpkin seeds (or you could use cashews for extra creaminess)
A splash of pasta water. The starch content gives it a thicker texture
Method:
Bring a saucepan of water to the boil and cook the pasta (al dente) according to the instructions
While the pasta is cooking remove the leaves from the stem of the cavolo nero and slice out the tough centre stalks.
Add it to the blender along with the edamame and blend for around 1 minute
Then add all the other ingredients, along with some pasta water to the blender and blend again until it's a nice creamy but chunky sauce
Drain the pasta, then add the sauce to the pan and mix it in
Serve in bowls. Enjoy
Cavolo Nero
Cavolo Nero is a loose-leafed cabbage from Tuscany, Italy. It has a bitter, tangy flavour with a sweet aftertaste.
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