If you are trying to increase your daily intake of vegetables, then try this pasta dish that includes a minimum of four, and could be more depending on what you add. The base is a dairy-free pesto, the creaminess of regular pesto is provided by the combination of avocados and Brazil nuts. We made the quantity below and found it sufficient for three meals for two people – so one pot went into the fridge and the third into the freezer.
Next time we make it, I will stir fresh mint leaves into the pasta at the end, and even more lemon juice.
For the pesto:-
120g Brazil nuts
50g pine nuts
50g rocket [I used a bag]
large handful of fresh basil leaves [I used a bag]
juice of 1½ lemons
8 tbsp olive oil
For the pasta:-
500g your choice of pasta
2 courgettes, chopped into thin slices
1 head of broccoli, chopped into bite-sized pieces
225g peas [I used frozen]
salt and pepper
First, make the pesto. Place the Brazil nuts and pine nuts into a food processor and whiz for a minute until they are completely crushed. Add the avocado flesh, basil leaves, lemon juice, rocket, olive oil, 8 tbsp water, salt and pepper. Blend again until you have a creamy sauce, as smooth or chunky as you prefer.
Next, cook the pasta. Heat a large frying pan with a little olive oil. Add the courgettes and broccoli, salt and pepper, and fry lightly for 5-7 minutes until they are cooked and lightly golden. While these are cooking, prepare your peas: if you are using fresh, cook them lightly in a saucepan; if frozen, zap them in a bowl for a couple of minutes in the microwave. Drain and add to the frying pan.
Once the pasta is ready, drain and add to the frying pan. Toss. Add a spoonful or two of pesto.If you like this, try:-
Sweet potatoes + coconut + ginger
A walnut sauce for pasta
Little squash cakes with a kick
5 to remember
una nuez de Brasil – a Brazil nut
un mínimo de – a minimum of
el tercero – the third
la próxima vez – the next time
aún más – even more
This recipe is from Deliciously Ella by Ella Mills [UK: Yellow Kite]