Fresh pasta is an all-time favourite with most people. This recipe is super quick to prepare, is loaded with green veg and contains inexpensive ingredients. It ticks all the boxes for me. Keep this up your sleeve for days when you don’t have much time but want to eat well. Also works well cold in a lunchbox.
Method
- Add the presto ingredients basil leaves, parmesan, pine nuts, olive oil and garlic, into a blender and blend until you have a smooth consistency.
- Cover the courgette in a little olive oil, heat a frying pan and fry for 5 minutes until they start to soften.
- Add the thawed-out frozen peas into the pan and mix everything up. Make sure the peas are fully warm.
- In a separate pot, cook the fresh pasta (usually takes 3 minutes).
- Drain the pasta and mix together with the veg and pesto sauce.
- Ready to serve!
