Elevated Pesto Pasta

Tue, 14 January 2025

SUPER-CHARGED PESTO

• 80g fresh basil

• 100g fresh spinach

• 70g sunflower seeds

• 30g parmesan

• 30g nutritional yeast

• 15g fresh garlic (about 3 cloves)

• 120g cannellini beans (½ standard tin)

• 30g extra virgin olive oil

• Sea salt + black pepper • ½ lemon, juiced

 

PASTA & VEGETABLES

• 500g trecce bronze die pasta (or chickpea pasta)

• 200g tenderstem broccoli

• 150g mange tout

• 200g edamame beans

• 200g fresh spinach

• 2 ripe avocados (approximately 300g)

• 250g buffalo mozzarella (2 balls)

 

 

GARNISH

• 30g Good4U protein mix

• 5g dried seaweed flakes

• • Fresh basil leaves

• • Light drizzle extra virgin olive oil

 

METHOD

1. Make the pesto. Combine all pesto ingredients in a food processor. Blend until smooth. Season well.

2. Bring a large pot of salted water to boil. Cook pasta until al dente.

3. With 3 minutes remaining on pasta, add broccoli, mange tout and edamame to the pot.

4. Reserve 200ml pasta water, then drain.

5. Toss pasta in a large bowl, sprinkle in all the greens. Add pesto. Toss with a little. pasta water if needed to create a silky sauce.

6. Fold through fresh spinach until just wilted.

7. Divide between bowls. Add the balls of torn mozzarella.

8. Finish with protein mix, seaweed, fresh basil and olive oil drizzle.