Pea pesto pasta salad base
Prepare
30 minutes
Cook
30 minutes
Serve
4 servings
Description
White fish, chicken or smoked tofu would be a great addition to turn this quick, nutritious pasta salad into a filling main meal. Use whatever pasta you prefer, but wholewheat adds extra fibre and a lovely nutty flavour.
Ingredients
- 100g/3½oz curly kale, tough central stalk removed and leaves roughly chopped
- 100g/3½oz frozen peas, defrosted
- 50g/1¾oz toasted nuts of your choice
- 40g/1½oz strong hard cheese, such as cheddar, grated
- 1 garlic clove
- 50ml/1¾fl oz extra virgin olive oil
- 300g/10½oz wholewheat fusilli, cooked according to packet instructions
- salt and freshly ground black pepper
Method
- Bring a large saucepan of salted water to the boil. Tip in half the kale and half the peas and boil for 1 minute.
- Use a sieve or slotted spoon to transfer the vegetables to a food processor. Reserve the cooking water.
- Add the nuts, cheese, garlic and oil to the food processor and season well with salt and pepper. Pulse until a rough pesto forms, then taste to check the seasoning.
- Return the water to the boil. Cook the fusilli for 1 minute less than packet instructions (this is usually 10–12 minutes). Add the remaining vegetables to the pan and cook for another minute.
- Drain well, then stir the pesto through the pasta and vegetable mixture while it's still warm.
- Allow to cool to room temperature, then transfer to an airtight container, cover and keep in the fridge for 3–5 days.