healthy_eatingFor some reason at my place my toddler loves anything that is green. Green smoothies, the green truck, green apples (not red!!), green cups – you get the picture.
So I thought I would try out this Pea Pesto Pasta recipe on him, and needless to say, he loved it. And so did the adults.
This very green pasta tastes of fresh herbs, and the sweetness of the peas really makes it sing.
It’s so easy to make your own pesto. And the best part is, anything goes!
Don’t have almonds? Pop in some walnuts. No mint left? Use some basil instead. You get the idea.
You can also serve this pesto with:

  • grilled fish, chicken or lamb chops
  • on top of a jacket potato
  • as a spread on crusty bread
  • mixed with light cream cheese as a dip

  • 400g frozen peas
  • 1 garlic clove, finely chopped
  • Small bunch of fresh parsley
  • Small bunch of fresh mint
  • 20 almonds
  • Zest and juice of 1 lime
  • 4 tbsp Parmesan cheese + 2 tbsp to serve
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh fettuccine, to serve
  • Cook your pasta according to packet directions. I generally use fresh fettuccine but any pasta will taste great.
  • While the pasta is cooking, also cook your peas according to packet directions. Drain well.
  • Drain the pasta, reserving about 1 cup of cooking water. Place pasta back into the saucepan over a low heat.
  • Place peas into a food processor along with all of the other ingredients and blend well. Check the seasoning and correct if necessary.
  • Dollop the pesto on top of the pasta and mix with two forks, adding enough cooking water to make it come together.
  • Cook for a further minute to let the pesto and pasta mix.
  • Sprinkle with the extra Parmesan, then enjoy.

Serves: 4. Calories per serve: 365.
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