Pea Pesto Pasta

300 g bow-tie pasta

water to cook the pasta

1 cup frozen peasthawed

1 ½ cups basil leaves

3 garlic cloves

¼ cup cashews

½ lemonjuiced

3 tbsp parmesan cheese

1 cup spinach leaves

¾ cup olive oil

salt and ground black pepper

½ red onionminced

¼ cup sun dried tomatoescut into strips

1 cup white button mushrooms

½ cup cooked hamslilce

In a pot with boiling water seasoned with salt cook the bow-tie pasta until al dente. When cooked strain the pasta and reserve a 1/2 of pasta water.

In a food processor combine the peas, basil leaves, garlic, kasuy, lemon juice, Parmesan cheese, and spinach. Blitz while pouring in the olive oil. Adjust taste with salt and ground black pepper. When done transfer to a container.

Prepare a saute pan with olive oil over high heat. Saute the onions until translucent. Add in the mushrooms and saute them for about two minutes. Add in the sliced ham and sun-dried tomatoes.

Add in the pasta and the pea pesto and mix. If the pesto is too thick, add in some of the reserved pasta water. When everything is heated then remove from pan and serve. Garnish with more Parmesan cheese and basil leaves.

Print Options: