Pea, Asparagus & Pistachio Pasta
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 150g short pasta
- 12 asparagus spears
- 3.5 oz frozen peas
- 1.8 oz shelled pistachios
- 2 fl oz olive oil
- 1 handful of rocket
- 2 tablespoons nutritional yeast
- ½ lemons
- pinch of sea salt & black pepper
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Preparation
Step 1
Bring a large saucepan of salted water to the boil and cook the pasta according to packet instructions, until al dente, adding the asparagus and peas for the final 2 minutes. Drain, reserving a cupful of cooking water.
Step 2
While the pasta is cooking, add the pistachios, olive oil, ¾ of the rocket, the nutritional yeast and a pinch of salt to a food processor and blitz briefly to form a pesto. A little texture is perfect — there’s no need to make it completely smooth.
Step 3
Return the pasta, asparagus and peas to the saucepan, adding a few tablespoons of the starchy cooking water and the pesto; stir until combined. Season generously with salt and pepper and divide between 2 plates. Serve with the remaining rocket, a drizzle of olive oil, a squeeze of lemon juice (if using) and plenty of black pepper.
Step 4
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