Pasta A La Pesto


Pesto Ingredients

  •  3 handfuls of fresh green spinach
  •  1 handful of fresh celery
  •  1 handful of fresh basil leaves
  •  75 grams of fried peanuts/fried cashews/toasted almonds
  •  5-10 tbsp olive oil, adjust the texture
  •  1 tsp salt
  •  1/2 tsp pepper
  •  50 gr grated cheddar/parmesan cheese (I skipped)
  •  2 cloves of garlic

Pasta Ingredients

  •  150 grams of any pasta, I'm spaghetti
  •  Enough protein for stuffing, can be sausage, smoked beef, tofu
  •  To taste button mushrooms/champignons
  •  1 tsp salt and pepper
  •  Cheese for sprinkling
  •  Water and oil to boil pasta


  1. Blend all the pesto ingredients, before washing the vegetables and drying them. Blender by adjusting the desired texture, add olive oil little by little if it feels less creamy. Place in an airtight container, set aside.
  2.  Bring water to a boil (1.5 liters for 150 grams of pasta). Boil pasta with 2 tbsp oil and a little salt. Stir until al dente, remove and set aside.
  3.  Heat the teflon, add a little oil, saute the pesto according to taste. The rest can be tightly closed and stored in the refrigerator.
  4.  Add a little pasta cooking water so it doesn't burn, season with salt and pepper until it tastes just right.
  5.  Reduce the heat then add the various toppings and mushrooms, cook until cooked.
  6.  Finally, add the pasta and mix until well combined. Check taste, remove from Teflon. Sprinkle with cheese and dry thyme/Rosemary/Oregano. Serve warm

#lemon pea pasta, #green pasto pasta, #pea pasta sauce, #pea pesto pasta, #pea pesto pasta jamie oliver, #pea pesto pasta recipe, #broccoli pea pesto pasta,