Pesto Pasta

Person Author: Maaike Calender June 25, 2016 Posted No Tags Comment No Comments

This week I’ve harvested a lot of green veggies, so what do you do with them? you add green pesto and maybe green pasta, but I didn’t have any 😉

pastapesto

 

Serves 4:

400grams of dried pasta, any shape

2 table spoons of pesto

½ table spoon Lemon juice

1 tablespoon of (olive) oil

Range of harvested veggies, or shop bought of course

I used :

Peas

Haricot verts

1 green pepper chopped

1 chilli pepper (red) chopped

½ cucumber halved, deseeded and sliced

3-4 cloves of (fresh) garlic, pressed

Salt and pepper to taste

 

Method:

pestopasta01

Bring two pans with salted water to the boil, when the water boils, blanch the haricot verts and peas in one pan and cook the pasta in the other pan.

Meanwhile in a bowl mix pesto, oil and lemonjuice to make a kind of dressing.

pastapesto02

Add to the bowl the chopped peppers, chilli, pressed garlic, cucumber.

When ready, drain the peas and beans and rinse with cold water, drain the pasta and add all to the bowl, mix well. Season to taste

 

Can be eaten warm or cold. You could add Parmesan cheese on top if desired.

You can add courgettes, broccoli or andy other green vegetable, blanched if needed.

 

Recipe and photos Gardeninglady

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