Recipe

Broccoli, spinach & pea pesto pasta shells

Today’s recipe is one that’s all about healthy Autumn vegetables: broccoli, pea & spinach pesto past shells. It’s so easy to make, you can have everything done in about 15 minutes, with barely any preparations at all; making it the ideal dinner during the week.

It’s a really healthy pesto, with some great health benefits coming from all those green vegetables: Fiber, Potassium, Folate, vitamins A, C, K, B, E, Calcium, Magnesium, .. it’s all in there and is very low in calories as well, although we do increase that by adding pasta shells of course.

It can be eaten as is, with just a few toppings like parsley, chilli pepper & parmesan, but if you’re looking to add some meat or fish: we had it with some salmon fillets cooked in the oven – another great source of protein (and low in saturated fat), and a great source of B12, potassium, iron and vitamin D.

I hope you enjoy this Autumn pesto dinner, let me know in the comments below if you’ve went and made it yourself!

Broccoli, spinach & pea pesto pasta shells

Print Recipe
Serves: 5 people

Ingredients

  • 500g pasta shells
  • 450g frozen peas
  • 1 small broccoli
  • 200g spinach
  • 25g frozen or freshly chopped parsley
  • 2 cloves of garlic, crushed
  • pepper & salt
  • few teaspoons of chilli pepper
  • 100g parmesan cheese (can be a vegetarian one)
  • handful of fresh basil
  • 5 tablespoons of olive oil

Preparation

1

Boil the pasta shells according to instructions

2

Chop up the broccoli into rough chunks, add to salted boiling water and cook for 5-7 minutes or until you can easily pierce them with a fork. Drain and add to a food processor or blender.

3

Use the same pot to cook the peas now, they usually take about 4-5 minutes as well. Drain, take out 5 tablespoons of peas and add the rest to the food processor along with the spinach.

4

Add olive oil, pepper & salt and mix into a paste. If your processor is quite small (like mine), you can mix everything separate and then stir it all together.

5

Heat up olive oil in a deep pot, add the garlic and fry for a few minutes. Reduce the heat to the lowest stand, add the pesto, pasta shells and a few tablespoons of water and stir it all together

6

Serve with parmesan, the peas we scooped out before, fresh basil and chilli pepper

7

Really tasty with some oven cooked salmon

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