Pea and Pesto Angel Hair Pasta

Pea and Pesto Angel Hair Pasta

Ready in 20 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, November 12, 2017.
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If you like your pasta a little saucier, feel free to add a little more water to the desired consistency.

Ingredients

Pesto Sauce

  • 1 pottle basil pesto
  • 1 tub crème fraîche
  • Juice of ½ lemon *
  • cup boiling water

Angel Hair Pasta

  • ½ punnet cherry tomatoes *
  • 1 courgette
  • ½ bag baby spinach *
  • 1 pack fresh angel hair pasta
  • 250g frozen peas

To Serve

  • 1 pack pine nut crumble
  • 5 tablespoons picked basil leaves
  • 100g feta cheese, crumbled (optional)
  • Pinch of chilli flakes (optional)

Steps

  1. Bring a large pot of salted water to the boil. Bring a half full kettle to the boil. In a small bowl, whisk together all pesto sauce ingredients until smooth and combined.
  2. Slice cherry tomatoes in half, cut courgette into matchsticks and roughly chop spinach.
  3. Cook pasta in pot of boiling water for about 1 minute. Add peas and courgette and cook together with pasta for a further 1 minute, until peas are bright green and pasta is just tender.
  4. Drain immediately and return to pot along with pesto sauce and spinach.
  5. Gently fold the sauce through cooked pasta and vegetables and season to taste.
  6. To serve, divide pea and pesto angel hair pasta between bowls, top with cherry tomatoes, pine nut crumble and basil leaves. Sprinkle over feta and chilli flakes (if using).

Nutritional Information

Energy 2618 kj
626 kcal
Protein 20.0g
Carbohydrate 13.4g
Fat 10.8g