Peas and pasta may sound like a strange combination but, trust us, this Pea Pesto Pasta will have you saying “Holy Cannelloni, this is delicious!” 🌿🍝😂
INGREDIENTS:
Package of pasta of your choice
1 cup frozen peas, thawed
1/4 cup fresh mint leaves
1 jar your favourite pesto (homemade or bought)
2 cloves garlic, chopped
1/2 cup extra-virgin olive oil
Juice of 1 lemon
Salt and black pepper to taste
1 jar The Vegan Dairy Persian Feta
METHOD:
Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a food processor, combine fresh pesto, mint leaves, 1/2 cup of thawed peas and garlic. Pulse until the mixture is finely chopped. With the food processor running, slowly add the olive oil and lemon juice and process until the mixture is smooth and creamy. Season the pea pesto with salt and black pepper to taste.
In a large bowl, toss the cooked pasta with the pea pesto until well coated. Add remaining whole peas. Add vegan Persian Feta over the top of the pasta, and garnish with mint leaves. Serve immediately!
This pasta dish is a delicious and healthy twist on classic pesto pasta, with the addition of sweet peas and fresh mint leaves. The Persian Feta adds a tangy and creamy touch that perfectly complements the pesto flavours. Sits well in the fridge for a few days & can be served as a cold salad or a warm meal.
🎥 @sznd.veg
