Homemade Pesto Pasta
Slightly more work than the simple pesto pasta, and this does require a blender, but it's very tasty.
- 200g wholewheat spaghetti
- 150g frozen peas
- 75g spinach
- 25g walnuts
- 25g parmesan, grated
- 75g fromage frais
- 2 tsp lemon juice
- optional, but I find necessary: around 100ml of water to loosen it up
Cook the spaghetti in salted, boiling water for around 11 minutes or according to package instructions.
Meanwhile, boil the peas for a minute and drain well. Put half the peas in a blender along with the spinach, nuts, paremsan, fromage frais, lemon juice and most of the basil. Add water if it's not blending well. Blitz until smooth.
Drain the spaghetti, then toss with the sauce and remaining peas. Serve topped with the remaining basil.