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

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!

Sophie Sutton Nutrition

London 
SW6 

Phone

07979 082130

Email

sophiesuttonnutrition@gmail.com
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