Sophie says...

' This pasta recipe is great for a family supper. It is made from frozen peas, store cupboard pasta, a jar of pesto with a few added nutritional ingredients. The cashews make the pesto a little more creamy as well as providing a healthy serving of fats. This is a weeknight go to meal with a few little tweaks! It is delicious, healthy full of vegggies and quick to make. Enjoy!' 

Pea & Parmesan Pasta

(VE)

Serves 6
Image by Rachael Gorjestani

Ingredients

1 Pack of Shell Pasta or Pasta of Choice

300g of Frozen Peas

½ Cup of Cashews

½ Jar of Store-Bought Pesto

½ Avocado

Dill or any herbs you have

3 Tbsp of Olive Oil

Salt and Pepper

Juice of 1 Lemon

Parmesan Cheese

Method

  1. ·  First soak the cashews in boiling water and set aside for 10minutes.
  2. ·  Boil the kettle and place the pasta on the hob to cook per packet instructions.
  3. ·  In a blender add the soaked cashew nuts, the pesto, herbs, lemon juice, avocado salt and pepper.
  4. ·  When the pasta is nearly cooked add the frozen peas into the pasta pan. Once both the pasta and peas are cooked, save some of the pasta cooking water in a cup then drain.
  5. ·  Stir the pesto sauce into the pasta and peas, season to taste, sprinkle with herbs, lemon juice, olive oil and sprinkle over the parmesan cheeses. Spoon into bowls and enjoy!