Pesto pasta n peas

happy monday people….usually mondays are really depressing, normally because its the start of the new work week, back to school and you’re still wishing it was saturday haha   well this recipe is great to perk you up and if you eat this with your eyes closed you will be transported to a flower filled meadow with a picnic and a bottle of wine…..hahaha well, thats true if you have a really good imagination …..but really though this recipe is so yummy and FRESH, makes you feel all sping/summery…..its great for eating warm but also really good for packed lunches and for picnics or ever for a potluck or BBQ ….its an all round winner to be honest, great for any occasion and my husband requests it for his lunch all the time !!

   I’ve found allot of people are worried to try pesto because its green and they’re worried they won’t like it, i was one of those people too so theres no need to hang your head in shame lol  but when you try it you’ll be surprised at how yummy it is…the only word i can think of to describe it is FRESH ….. i’m starting to sound like, but it really is the only word to describe it….if you can think of any more then comment lol



time to prepare 5mins   time to cook 10-12 mins depending on cooking time of pasta 


    For the pesto:

1 1/2 cups fresh basil leaves
1/3 cup extra virgin olive oil
1 cup pine nuts
5 cloves garlic, grated
1/3 cup nutritional yeast
pinch sea salt
pinch of ground black pepper

      For the pasta:

400g short dry pasta, twists or bowties whatever you prefer, you could even do a mixture of a few this works with any short pasta

couple spoonfulls vegan mayonaise
good handfull pea shoots chopped very roughly
cup of frozen sweetcorn
cup frozen garden peas
cup frozen shelled edamame beans



  1.  First off gather all your ingredients up so your organized, it will cut your cooking time down…get a big pot of salted water to a rolling boil and add pasta.
  2.  As soon as the pasta is in the water get your pesto ingredients and pop them all into a food processor and blitz until it forms a lovely green pasta adding a little extra virgin at a time so you don’t use too much, once its all combined thats your pesto ready (you can store leftover pesto in a jar in the fridge and use it in sauces and in toasties)
  3.  when your pasta is nearly ready throw in your frozen veg and boil for a few mins more until there cooked through and drain the whole pot into a colander   place your pasta and veg into a large mixing bowl and add your mayo, a couple spoons of pesto, chopped pea shoots and give it all a big stir to combine all the ingredients and form a sauce……there you have it….the quickest pasta ever …..    great for if you were suppose to bring food to a potluck and you forgot to make something haha


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