There’s nothing better than a quick and easy pesto pasta for dinner. By adding another green vegetable to your pesto you’re able to get more vegetables in this simple and easy meal. Plus pea, basil, lemon and parmesan is yummm.
Sometimes you just want to eat whatever’s easy and call it a night. This is the perfect thing to make when your vibing that situation. The sauce is made in a food processor so the rest of it is just boiling water. You can add poached eggs or go with out. I’m a fan of the creaminess they add and the extra protein to help keep me full so I usually do add one. If you look at my Instagram feed (to the right, to the right) you can see that I put an egg on top of A LOT of things.
That creaminess is especially good with this dish as the pesto flavours are so fresh and light thanks to the addition of peas. Do I need to start posting pasta recipes less by the way? I mean, I’m clearly obsessed!
If the idea of poaching is frightening then pick up your socks and give it a go you wuss. Kidding! Just soft boil (boil for 6 mins 30 seconds) instead.
Confession time: I’m away on holiday RIGHT NOW, so for the next month I’ll be posting some recipes I’ve been stock piling but it will be happening a tiny bit less than usual. If you want to see what I’m up to then check out my Instagram page for some more ‘real time’ shots and things I’ll pop on stories when I have wifi etc. I got great flights with Etihad and landed in London yesterday so yay to first day of holiday adventures. And thank you to the housemates for looking after Chino the menace (aka the cat)!
250g dry pasta
4 eggs (optional)
1 tsp white vinegar
2.5 cups peas, blanched
1.5 cups basil
½ cup roasted sunflower seeds
¼ cup spring onion
1 tsp chilli flakes
1 tsp lemon zest
Juice of 1 lemon
½ cup freshly grated parmesan
1/3 cup olive oil
Place all pesto ingredient in a small food processor excluding the olive oil and water. Process until chunky but combined. Add the olive oil in a steady stream with the motor running and then add the water. Check and adjust seasoning. Set aside.
Bring a large pot of water to the boil and cook pasta according to packet directions. Drain.
If using eggs: Bring a medium pot of water to the boil, add vinegar and a generous pinch of salt. Crack eggs into separate small cups. Turn the water down to a simmer and gently lower each egg into the pot, make sure you have enough room or cook in batches of two Simmer the eggs for 4 minutes, remove with a slotted spoon and drain on paper towel.
Combine hot pasta with the pesto, toss to evenly disperse. Top with the poached egg. Break the egg just before eating.
The Etihad link is an affiliate link, if you click on the link and then purchase I do get a commission. I am really flying with them though!